In a medium bowl, mix the crushed vanilla wafers or graham crackers with the melted butter until the crumbs are evenly coated. Press a small layer into the bottom of your trifle dish. Tip: press firmly with the back of a spoon or the bottom of a measuring cup for an even base.

In a large bowl, beat the cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth and no lumps remain. Beat just until combined to keep the filling creamy.

Gently fold the thawed whipped topping into the cream cheese mixture until uniform and light. Refrigerate this filling while you prepare the pecan sauce.

In a saucepan over medium heat, combine the brown sugar, corn syrup, heavy cream, and 2 tablespoons butter. Stir constantly until the mixture comes to a gentle boil and thickens slightly, about 4 to 7 minutes. Remove from heat.

Stir the chopped pecans and 1 teaspoon vanilla extract into the hot sauce until the nuts are coated. Let the sauce cool slightly so it thickens but is still spoonable.

Start with a layer of the crumb mixture on the bottom of the trifle dish, then add half of the cheesecake filling in an even layer, and spoon a few generous dollops of the pecan sauce over it.

Add another layer of the crumb mixture, the remaining cheesecake filling, and top with the remaining pecan sauce. Spread any remaining sauce evenly across the top.

Cover the trifle and refrigerate for at least 2 hours or overnight to allow flavors to meld and layers to firm up.

Before serving, garnish with whipped cream and extra pecans if desired. Tip: add garnishes just before serving so the whipped cream and nuts remain fresh and crisp.