In a mixing bowl, combine the crushed vanilla wafers or graham crackers with melted butter until the mixture resembles wet sand. Press this blend into the bottom of a trifle dish and set aside.

In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 2-3 minutes. Fold in the whipped topping.

In a medium saucepan, mix the brown sugar, corn syrup, heavy cream, and butter. Cook over medium heat until boiling and thickened, about 5-7 minutes. Stir in chopped pecans and let cool slightly.

Layer the trifle by spooning half of the cheesecake filling over the crust, then half of the pecan mixture. Repeat with remaining filling and pecan mixture.

Cover the trifle with plastic wrap and refrigerate for at least 2 hours and preferably overnight.

Serve chilled, garnished with whipped cream and extra pecans.