• Preheat oven to 375°F
• Line a 9” springform pan with parchment paper then spray with nonstick spray.

Graham Cracker Pecan Crust

• Prepare graham cracker crust by mixing the graham cracker and pecan crumbs with sugar and cinnamon.
• Stir in melted butter.
• Press into bottom and part way up sides of pan.
• Chill in the freezer while preparing cheesecake filling.

Cheesecake Filling

• Beat cream cheese until light & fluffy.
• Gradually beat in sugar then add eggs one at a time. Mix well.
• Fold in sour cream and vanilla extract.
• Pour mixture over the chilled graham cracker pecan crust and place in oven.
• Bake for 40 minutes then turn the oven off and leave in the oven for an additional hour.
• Remove from the oven and cool on a wire rack.
• Once cool, cover with plastic wrap and chill in the refrigerator for 8 hours to overnight.

Pecan Pie Topping (Make the day after baking the cheesecake)

• Melt the butter in a saucepan over low heat then stir in brown sugar. Whisk until the mixture is combined and starts bubbling, about 2-3 minutes.
• Add in cinnamon, heavy cream and stir well. Drop in pecans and stir until coated.
• Remove from heat and add vanilla extract.
• Le the pecan mixture cool for about 10 minutes.
• To finish: take the cheesecake from the refrigerator and remove the springform pan. Spoon the pecan pie topping over the top of the cheesecake, spreading to the edges.