Pecan Pie Cheesecake

• Preheat your oven to 350ºF.

For The Crust

• In a bowl combine the graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and about halfway up the sides. Place in the fridge to chill.

For The Pecan Filling

• In a saucepan over medium-high heat combine the sugar, corn syrup, butter, eggs, pecans, and vanilla. Bring to a boil, stirring constantly. Reduce to low to simmer stirring until thickened, about 5 minutes. Pour into the graham cracker crust.

For The Cheesecake Filling

• In a bowl with an electric mixer, beat the cream cheese until thick and creamy. Add in the brown sugar and flour and continue to mix until light and fluffy.
• Add the eggs one at a time, scraping down after each addition. Stir in the heavy cream and vanilla and pour the cheesecake mixture into the pan over the pecans mixture.
• Place the springform pan on a cookie sheet and reduce the oven to 325ºF. Bake until a toothpick inserted in the center comes out clean, about 65 to 75 minutes. Turn off the oven and let cheesecake sit in the oven for 1 hour with the door closed. Remove from oven and place in fridge to cool completely. Release the cheesecake from the pan.

For The Topping

• Meanwhile, in a saucepan combine the butter and brown sugar and cook over medium until very bubbly. Stir in the cinnamon, heavy whipping cream, and pecans and stir to coat. Cool the mixture to room temperature.
• Pour the topping over the cheesecake and serve.