In a mixing bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of a springform pan.

In a saucepan, melt the remaining butter over medium heat. Add egg yolks, light brown sugar, whole milk, and heavy whipping cream, whisk continuously until smooth.

Gradually sprinkle in cornstarch while stirring constantly. Cook until thickened, about 5 minutes.

Remove from heat and stir in vanilla extract. Pour the mixture into the crust, smooth out and chill in the refrigerator for 4-6 hours.

Whip heavy cream in a bowl, adding powdered sugar and vanilla extract until stiff peaks form.

Spread the whipped cream over the filling and sprinkle with crushed pecans if desired before serving.