Pecan Pie Cheesecake

Crust:

1. Lightly coat a 10 1/2-inch springform pan with baking spray and set aside.
2. Add the "Crust" ingredients to a large bowl and stir until well combined.
3. Press the mixture into the prepared pan. Using a measuring cup, press the crust and try to line the sides about 2 inches up the pan edges.
4. Refrigerate or best freeze for at least 20 minutes.

Pecan Pie Filling:

1. Preheat oven to 325 degrees Fahrenheit.
2. Adjust the top rack to be positioned in the middle of the oven.
3. If not using canned pecan pie filling, follow the below instructions to make your own.
4. Mix brown sugar, cornstarch, and salt in a small bowl, whisk to combine.
5. Place a saucepan over low-medium heat, and add the sugar mixture.
6. Whisk in the egg yolks, dark corn syrup, or maple syrup, and cream until smooth. Stir continuously and bring to a simmer.
7. Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.
8. Remove from heat. Stir in cold diced butter until thoroughly melted.
9. Fold in roasted, chopped pecans and vanilla extract or bourbon.
10. Transfer HALF of the mixture to the prepared graham crust. Set aside the other half.
11. Cover the pan with foil and bake for 20 minutes.
12. Remove from oven, discard foil cover, and let it cool to room temperature on a wire rack. Once cooled, transfer to the fridge for about 20-30 minutes for the mixture to settle.

New York Cheesecake Layer:

1. Adjust the top rack to be positioned in the middle of the oven.
2. Make sure all the ingredients are at room temperature before you begin.
3. In a stand mixer or a large bowl using a hand mixer, beat cream cheese, and sugar until light and fluffy at medium to low speed.
4. Add the rest of the ingredients from the "Cheesecake Layer" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
5. Remove the springform pan from the fridge and pour the cheesecake batter mixture on top of the pecan pie filling. Level the top with a spatula.
6. Transfer to the freezer for about one hour, until the cheesecake layer is hard enough to pour the pecan pie filling on top of it.

Top Pecan Pie Layer:

1. Once the cheesecake layer has settled, remove it from the freezer and add the remaining pecan pie filling on top. Level the top with a spatula.

Bake:

1. Preheat oven to 350 degrees Fahrenheit.
2. Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath". This should be done if you decide to use the whole pecan pie filling for the bottom layer.
3. Bake in the preheated oven at 350F for 30 minutes, then reduce the heat to 325F and bake for another 30 minutes.
4. Turn the oven off, prop open the oven door, and leave the cheesecake to cool for one hour.
5. Transfer the cheesecake to a wire rack to cool completely. Then, transfer it to the fridge for at least six hours or better overnight.

Whipped Cream:

1. Add cream and sugar to a large bowl. Using a hand or stand mixer, whisk on slow—medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
2. Add the whipped cream to a pastry bag fitted with a star piping tip and pipe it onto the cheesecake before serving.