Decadent Pecan Pie Cheesecake

DECADENT PECAN PIE CHEESECAKE
CRUST:
2 c. graham cracker crumbs
1/3 c. light brown sugar, packed
½ c. melted butter
PECAN PIE FILLING:
½ c butter
2 eggs
1 t. vanilla
1 ½ c chopped pecans
1 c. light corn syrup
1 c. sugar
CHEESECAKE:
2 (8-oz.) pkg. cream cheese, softened
1 c. sugar
¼ t. salt
1 ½ T. flour
1 T. vanilla
3 eggs
½ c. sour cream
PECAN TOPPING:
¼ c. butter
½ c. light brown sugar
½ t. vanilla
¼ c. heavy cream

1. CRUST: Preheat oven 325. Line 9” springform pan with parchment paper and spray with PAM.
2. Mix graham cracker crumbs, brown sugar and melted butter until combined. Press the crust into pan, coming up the sides about halfway. Place in freezer to chill while making filling.
3. PECAN FILLING: In 2-quart saucepan, melt 1/3 c. butter. Add eggs, vanilla, chopped pecans, corn syrup and sugar to melted butter and cook over medium heat for 10 minutes. Mixture will come to a boil.
4. Once boiling, reduce heat to low and continue simmering until mixture deepens to a golden brown and thickens. Stir constantly while mixture is cooking so it does not stick or burn on bottom.
5. Pour filling into chilled crust and spread into an even layer.
6. CHEESECAKE: Beat together cream cheese and sugar until fully mixed and fluffy. DO NOT OVERBEAT! Mix in salt and flour. By hand, gently stir in vanilla and one egg at a time until fully combined. Mix in sour cream and stir until smooth. Pour mixture evenly over pecan pie filling mixture.
7. *When you put the CHEESECAKE FILLING over PECAN PIE FILLING, add by spoonfuls around top instead of all in center and then spreading.
8. Wrap bottom of springform pan in 2 layers of foil. Place pan into larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of springform pan (forming a water bath).
9. Place the water bath package into oven and bake for 1 hour until cheesecake is just slightly jiggly.
10. Turn off oven and leave cheesecake inside with oven door closed for 30 minutes.
11. Then crack oven door and let sit another 30 minutes.
12. When cheesecake is completely cool, cover with plastic wrap and place in refrigerator to chill overnight.
13. Once chilled, remove cheesecake from springform pan and prepare PECAN TOPPING.
14. PECAN TOPPING: Melt together butter and brown sugar in small saucepan over medium heat. Bring to simmer and cook 2-3 minutes.
15. Remove from heat and stir in vanilla and heavy cream. Whisk until smooth.
16. Stir in pecans and spoon topping over cheesecake. At this point cover with plastic wrap and let set in refrigerator for a couple of hours or overnight so it will set.