- 14 graham cracker squares
- 1/2 cup chopped pecans, toasted
- 6 tablespoons butter (no substitutes), melted
- FILLING:
- 4 (8 ounce) packages cream cheese, softened
- 1 1/2 cups sugar
- 1/4 cup all-purpose flour
- 5 eggs
- 2 cups sour cream
- 1/4 cup milk
- 1 tablespoon vanilla extract
- TOPPING:
- 1 cup sugar, divided
- 1 cup whipping cream
- 1 tablespoon butter (no substitutes)
- 1 teaspoon vanilla extract
- 1/2 cup pecan halves, toasted
- In a food processor or blender, combine graham crackers and pecans; cover and process until fine and crumbly. Stir in butter. Press onto the bottom of an ungreased 10-in. springform pan. Chill for 30 minutes.
- In a mixing bowl, beat cream cheese and sugar until smooth. beat in flour. Add eggs, beating on low speed just until combined. Stir in sour cream, milk and vanilla. Pour into crust. Bake at 325 degrees F for 75-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1-1/2 hours. Chill.
- For topping, heat 1/2 cup sugar in a heavy saucepan over medium-low heat, without stirring, until melted and golden brown, about 15 minutes. Reduce heat to low; gradually add cream and remaining sugar (melted sugar will harden). Cook and stir until sugar is completely melted. Continue cooking, without stirring, over medium heat until a candy thermometer reaches 225 degrees F. Remove from the heat; stir in butter and vanilla. Cool to room temperature.
- Spread topping evenly over cheesecake (do not scrape sides of pan). Garnish with pecan halves. Chill overnight. Remove sides of pan. Refrigerate leftovers.