Ingredients
CRUST LAYER
1 3/4 c vanilla wafer crumbs
1/4 c brown sugar, firmly packed
1/3 c butter, melted
PECAN FILLING
1 c sugar
2/3 c corn syrup, dark
1/3 c butter, melted
2 eggs
1 1/2 c chopped pecans
1 tsp vanilla extract
CHEESECAKE FILLING
3 pkg cream cheese (8 oz each)
1 1/4 c brown sugar, firmly packed
2 Tbsp all-purpose flour
4 eggs
2/3 c heavy whipping cream
1 tsp vanilla extract
Directions
1. Preheat oven to 350 degrees. For the crust, combine wafers and brown sugar.
2. Stir in melted butter.
3. Press into the bottom and up the sides of a 9″ springform pan.
4. Bake for about 6-8 minutes.
5. Then let cool.
6. Combine all the pecan filling ingredients in a saucepan.
7. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
8. Pour over crust and set aside. Reduce oven to 325 degrees.
9. With a mixer, beat cream cheese at medium speed until creamy.
10. Add brown sugar and flour and beat until fluffy.
11. Add eggs one at a time, beating real good after each one.
12. Stir in cream and vanilla.
13. Pour over pecan filling.
14. Bake for 1 hour at 325 and then turn off the oven. Leave pie in there for another hour.
15. Remove from oven and run a knife around edges to loosen cake from pan. Chill for 4 hours.
16. To add a bit extra to your cheesecake, when the cake has cooled add a good whipped topping to it and serve.