Pecan Pie Cheesecake

• 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

1. Crust.
2. Preheat oven to 350u0b0.
3. Combine wafer crumbs and brown sugar.
4. Stir in melted butter.
5. Press into bottom and up sides of a 9″ springform pan.
6. Bake for 6 minutes.
7. Set aside to cool.
8. Pecan Filling.
9. Combine all ingredients in a medium saucepan.
10. Bring to a boil over medium-high heat.
11. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
12. Pour into crust and set aside.
13. Cheesecake Filling.
14. Reduce oven to 325u0b0.
15. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy.
16. Add brown sugar and flour and beat until fluffy.
17. Add eggs one at a time, beating well after each one.
18. Stir in cream and vanilla.
19. Pour over pecan filling.
20. Bake for 1 hour.
21. 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.
22. Let cool.
23. Chill for at least 4 hours before serving.

crust, vanilla wafer crumbs, brown sugar, butter, filling, sugar, corn syrup, butter, eggs, pecans, vanilla, filling, cream cheese, brown sugar, flour, eggs, whipping cream, vanilla

Taken from www.food.com/recipe/pecan-pie-cheesecake-421380 (may not work)