· 2 blocks cream cheese (8 oz each)
· 1 cup brown sugar
· 2 tbsp flour
· ⅔ cup sour cream
· 4 eggs
· 1.5 tsp vanilla extract
· 1 cup brown sugar
· ½ stick butter (4 tbls)
· ¼ cup heavy cream
· 1 cup Pecans; chopped or crushed
· ½ stick butter (4 tbls)
· 1 cup graham cracker crumbs
Method:
1. Crush graham crackers and mix with melted butter. Spread in a pie pan, pressing to make a firm crust coating the bottom and sides of the pan.
2. Bake graham cracker crust for 10 mins at 325* F. Once out, make sure the crust is still packed tightly.
3. Mix all of the cheesecake ingredients together (cream cheese, brown sugar, flour, sour cream, eggs, and vanilla) using an electric mixer until evenly blended.
4. Pour mixture into pie pan on top of graham cracker crust. Bake at 325* F for 50-60 minutes, or until the edges are set and the center jiggles slightly. Set aside to cool.
5. Melt brown sugar and butter for topping in a small pan over medium heat until bubbly, stirring frequently. Pour in heavy cream and pecans, continue to stir for an additional 1-2 minutes.
6. Remove from heat, let cool for 5 minutes, then spread over cheesecake.
7. Serve warm or cooled.