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Pecan Pie Cheesecake

1-1/2 pkgs graham crackers, crushed
1 cup pecans, chopped
6 tbsp butter, melted
1/4 cup brown sugar

Mix and pat into 10-inch springform pan (bottom and sides);
set aside.


2 lbs cream cheese, unwrapped and warmed in microwave 2 minutes on high
5 jumbo eggs, out of shell and warmed in microwave 25 seconds
2 cups brown sugar
1 cup pecans, chopped
1 tsp vanilla
1/2 cup whipping cream
1/4 cup cornstarch

Beat cheese until light. Add sugar and beat again. Add eggs one at
a time, beating (on low speed) after each. Add remaining ingredients,
except nuts and mix well. Stir in nuts. Pour into crust. Place a
pan of water in the bottom of the oven. Preheat oven to 450-degrees.
Bake for 20 minutes then reduce temperature to 250-degrees and bake
for 1 hour longer.


1 pint sour cream
1 tsp vanilla
2 tbsp sugar

Mix well and pour over cake, bake 5 minutes at 450-degrees. Remove
from oven and run a knife around the edge to loosen. Let stand
for 2-3 minutes, then unlatch (Do not remove) the rim. Place in
a cool, draft free place to cool to room temperature. Refrigerate
for several hours then top with toasted pecans before serving.

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