1. Preheat the oven to 325°F (165°C). Put together a 9-inch springform pan by frivolously greasing the edges.
2. Create the crust by mixing graham cracker crumbs, brown sugar, and melted butter. Press this combination into the pan to kind a crust, then place it within the freezer.
3. For the pecan pie filling, soften butter in a saucepan over medium warmth. Add sugar, corn syrup, eggs, vanilla extract, and chopped pecans. Simmer till thick and golden brown, then pour it into the chilled crust.
4. In a separate bowl, beat cream cheese and sugar till fluffy. Add salt, flour, vanilla extract, eggs (separately), and bitter cream. Pour this cheesecake combination over the pecan filling.
5. Wrap the pan’s backside with foil and place it in a bigger pan. Create a water tub by including water to the outer pan.
6. Bake for 1 hour or till the cheesecake barely jiggles when shaken.
7. Flip off the oven and let the cheesecake cool with the door closed for half-hour. Then, crack the door barely for an additional half-hour earlier than refrigerating it in a single day.
8. For the pecan topping, soften butter and brown sugar in a saucepan. Stir in vanilla extract and heavy cream till easy. Add chopped pecans and punctiliously spoon the combination over the chilled cheesecake.
