In a food processor, crush the roasted pecans until they are a finer crumb, I still like it to be a little chunky so you can taste the pecans in the crust.
n a large bowl mix together the pecan crumbs, graham cracker crumbs, and sugar., until thoroughly combined. Add the melted butter, stirring until fully combined, the texture will be like wet sand.
Press the crust into the bottom and up the upsides of prepared pan. Bake in the oven to bake for 5-8 minutes until just set. Let cool on a wire rack while you make the filling.
Place the 9-inch springform pan in a 10-inch or larger cake pan- place the cake pan in a roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan.