Make the Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set the prepared pan aside.

Make the Pecan Pie Filling

1. Reduce oven temperature to 300°F (148°C).
2. In a medium saucepan, combine all the ingredients for the pecan pie filling and bring to a boil over medium-high heat, stirring constantly.
3. Reduce heat and simmer, stirring constantly, until thickened, 5-7 minutes. Don’t overcook it or it will be too firm. Pour into the prepared crust and set aside.

Make the Cheesecake Filling

1. To make the cheesecake filling, add the cream cheese, dark brown sugar and flour to a large mixer bowl and beat on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
2. Add the sour cream and vanilla extract and mix on low speed until well combined.
3. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
4. Pour the cheesecake batter into the crust, over the pecan pie filling, drizzling evenly over the pecan filling so that you don’t displace it.
5. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
6. Bake for 1 hour and 10-15 minutes. The center should be set, but still (how to tell when your cheesecake is done baking).
7. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
8. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
9. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Add the Topping

1. When you’re ready to make the topping, add everything but the pecans, salt and vanilla extract to a medium saucepan and heat over medium-low heat until the butter and brown sugar are melted.
2. When the sugar has melted, turn the heat up to medium and bring to a full boil. Stir constantly for 1-2 minutes. Don’t cook it too long or the topping may end up too firm.
3. Remove from heat and stir in the pecans, salt and vanilla extract.
4. Allow it to cool in the fridge until it’s a little cooler than room temperature. You want it to still be spreadable, but not too warm, so that it’ll stay in place on top of the cheesecake. You could refrigerate it until completely cold, but it will be fairly firm and you may need to reheat it in the microwave for a few seconds to make it spreadable again.
5. Remove the cheesecake from the pan and place on a serving platter. Pour the topping onto the cheesecake and spread evenly.
6. Cover and refrigerate cheesecake until ready to serve. Cheesecake is best if eaten within 4-5 days.