Ingredients

• 1 & 3/4 cups vanilla wafer crumbs
• 1/4 cup firmly packed brown sugar
• 1/3 cup butter, melted

• 1 cup sugar
• 2/3 cup dark corn syrup
• 1/3 cup butter, melted
• 2 eggs
• 1 & 1/2 cups chopped pecans
• 1 teaspoon vanilla extract

• 3 (8-ounce) packages cream cheese, softened
• 1 cups firmly packed brown sugar
• 2 Tablespoons all-purpose flour
• 4 eggs
• 1/8 tsp. salt
• 2/3 cup heavy whipping cream
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Lightly press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.

Reduce oven to 325°. 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.