Pecan Pie Ginger Cheesecake

• CRUST AND FILLING
• 1 unbaked pie shell (9-inch)
• 1 (8 ounce) package cream cheese, softened
• 6 tablespoons granulated sugar
• 1/2 teaspoon vanilla
• 1 egg
• 1/4 cup chrystallized ginger, finely chopped
• TOPPING
• 2 tablespoons all-purpose flour
• 1/4 cup butter, melted
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla
• 2 eggs
• 2 cups pecans (halves or pieces)

1. Heat oven to 350u0b0F Place pie crust in a 9-inch glass pie pan or 9-inch deep dish glass pie pan.
2. In medum bowl with electric mixer, beat cream cheese, granulated sugar, 1/2 teaspoons vanilla and 1 egg on medium speed on high until smooth stir in ginger. Spoon and spread filling in crust-lined pan.
3. In large bowl, mix flour and butter. Stir in brown sugar, 1 teaspoons vanilla and 2 eggs until well blended. Stir in pecans. Carefully spoon mixture evenly over filling.
4. Bake 40-50 minutes or until center is set and crust is golden brown. Cool 1 hour. Refrigerate until thoroughly chilled, about 2 hours. Store in refrigerator.

filling, unbaked pie shell, cream cheese, granulated sugar, vanilla, egg, chrystallized ginger, topping, flour, butter, brown sugar, vanilla, eggs, pecans

Taken from www.food.com/recipe/pecan-pie-ginger-cheesecake-415621 (may not work)