For the graham cracker crust:

• Preheat the oven to 350°F. Spray a 9″ springform pan with nonstick spray and line the bottom of the pan with parchment paper.
• In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter combined. Press the mixture evenly into the bottom of the prepared pan.
• Bake for 10 to 12 minutes, until fragrant and the edges of the crust just begin to brown. Set aside while you prepare your pecan filling.

For the pecan pie filling:

• In a large bowl, whisk together the brown sugar, flour, kosher salt and cinnamon. Add the corn syrup, melted butter, eggs, and vanilla, whisking until fully combined. Fold in the chopped pecans, stirring until all pecans are evenly coated.
• Pour the pecan mixture over the graham cracker crust. Bake at 350°F for 30 to 35 minutes, until the filling is set. Allow to cool completely before removing from the pan and drizzling with the chocolate bourbon ganache. 

For the chocolate bourbon ganache:

• Place the chopped chocolate in a medium-sized heatproof bowl. Place the heavy cream in a small saucepan over medium heat and bring to a gentle simmer. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes. After the 2 minutes has elapsed, whisk vigorously until a smooth ganache forms. Stir in the bourbon.
• Drizzle the ganache over the cooled pecan tart. Allow to set (or don’t!) before cutting into slices and serving.