Pecan Pie Cheesecake

Make the crust

1. Place one oven rack in the center of your oven and a second rack at the lowest rung in your oven. Preheat the oven to 325˚ degrees Fahrenheit. Evenly spray a 9-inch springform pan with cooking spray and set aside.
2. In a medium sized bowl, combine the crushed graham cracker crumbs, finely chopped pecans, light brown sugar, granulated sugar, cinnamon, and salt. Whisk together until evenly mixed. Add the melted unsalted butter to the graham cracker mixture and stir until the mixture is a sandy type of texture.
3. Pour the graham cracker mixture into the prepared springform pan. Firmly press the mixture into the bottom of the pan so that it is evenly spread out.  You can use the flat bottom of a small glass or measuring cup to help press down the mixture and press it along the sides of the pan.
4. Bake the crust in your pre-heated oven for 10 minutes. Remove promptly from the oven and set the springform pan aside to cool while you make the filling.

Make the filling

1. In the bowl of your stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese, granulated sugar, and light brown sugar on medium speed for 2-3 minutes until the mixture is smooth.
2. Scrape down around the sides of the bowl and add in the room temperature sour cream, vanilla bean paste, lemon juice, all-purpose flour, cinnamon, and salt. Beat on low speed until everything is incorporated and smooth.
3. With the mixer on low speed, add in the room temperature eggs one at a time followed by the singular egg yolk. Beat on low after each egg is added just until the mixture is combined. You do not want to over-mix the filling.
4. Using a large spoon or spatula, stir the mixture gently to release any bubbles that may have developed. Pour the cheesecake batter into the springform pan with your baked crust and using an offset spatula or the back of a spoon, smooth the filling out evenly. Place the cheesecake on a rimmed baking sheet prior to placing it in the oven. This will help protect from any leaking that may occur during baking.
5. Prior to placing the cheesecake in the oven you need to prepare a water bath. Place a metal roasting pan on a rimmed baking sheet and fill the pan halfway with boiling water  Place the baking sheet holding the filled roasting pan on the lowest shelf in the oven.
6. Place the baking sheet holding the cheesecake on the center rack of the oven and bake at 325˚F for 30 minutes.
7. After the cheesecake has baked for 30 minutes, reduce the oven temperature to 250˚F. Crack the oven door open a couple of inches and bake the cheesecake with the door open for 5 minutes. After 5 minutes, close the oven door and bake the cheesecake for an additional 35-50 minutes. If the cheesecake appears to be browning on top, feel free to cover it loosely with a foil tent halfway through baking. You will know the cheesecake is ready when the edges appear to be set, but the cheesecake still wobbles slightly in the center if the pan is shaken gently.
8. Turn the oven off and crack the oven door open 2-3 inches. Leave the cheesecake in the oven to cool for 35 minutes. After 35 minutes, remove the cheesecake and allow it to cool completely to room temperature for at least 2 hours. Keeping the cheesecake in the springform pan, place it in the refrigerator and allow it to chill for at least 8 hours, preferably overnight.

Make the pecan pie topping

1. Preheat the oven to 300˚F and line a large baking sheet with parchment paper. Evenly spread out the 2 cups of pecan halves. Bake the pecans for 7-8 minutes until they are lightly browned and have a toasty fragrance. Set them aside to cool.
2. Place the unsalted butter in a medium sized saucepan and melt on medium to low heat. After the butter has melted, whisk in the room temperature heavy whipping cream, brown sugar, vanilla bean paste, corn syrup, salt, and cinnamon. Continue whisking and bring the mixture to a boil. Once the mixture is brought to a boil, reduce the heat to low and simmer the mixture for 1 minute, stirring from time to time.
3. Remove the pan from the heat and stir in the toasted pecans.Allow the topping to cool for at least 10 minutes and then transfer the mixture to a heat safe container to continue to cool. The topping should be cooled completely before adding it to the top of the cheesecake. While cooling the topping will thicken.