Pecan Pie Cheesecake - cooking recipe

Ingredients

Crust
1 3/4 cups vanilla wafer crumbs
1/4 cup firmly packed brown sugar
1/3 cup melted butter
Pecan Filling
1 cup sugar
2/3 cup dark corn syrup
1/3 cup melted butter
2 eggs
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
Cheesecake Filling
24 ounces cream cheese, softened
1 1/4 cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 eggs
2/3 cup whipping cream
1 teaspoon vanilla extract

Preparation

Crust.
Preheat oven to 350\u00b0.
Combine wafer crumbs and brown sugar.
Stir in melted butter.
Press into bottom and up sides of a 9″ springform pan.
Bake for 6 minutes.
Set aside to cool.
Pecan Filling.
Combine all ingredients in a medium saucepan.
Bring to a boil over medium-high heat.
Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
Pour into crust and set aside.
Cheesecake Filling.
Reduce oven to 325\u00b0.
With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy.
Add brown sugar and flour and beat until fluffy.
Add eggs one at a time, beating well after each one.
Stir in cream and vanilla.
Pour over pecan filling.
Bake for 1 hour.
Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan.
Let cool.
Chill for at least 4 hours before serving.