FIRST STEP:
Preheat the oven to 325*
Line a 9 inch springform pan with parchment paper and spray lightly
Prepare the crust first
Press the crust into the prepared springform pan
Bring the crust part way up the sides of the pan
Place the pan and crust into the freezer to chill while you make the filling
SECOND STEP:
In a saucepan, melt the butter over low heat
Combine the sugar, corn syrup, the eggs, vanilla and pecans( it is best to not add the eggs first, you could end up with breakfast eggs).
Stir continuously to keep the ingredients mixed well.
Reduce the heat and simmer until the mix thickens
Pour this filling into the prepared crust and set to the side
THIRD STEP:
Cream the cream cheese and sugar together and then add in the salt and the flour
Stir in the vanilla and then the eggs, one at a time. Add the sour cream and beat until just mixed, do not over mix
Pour this mix into the pan on top of the pecan filling, using spoonfuls to do this. Do not pour as you will move the filling and pecans
Wrap the bottom of your springform pan tightly on the bottom with aluminum foil. Use a couple of layers of foil.
Place the springform pan into a pan that is larger than the springform pan
Pour water into the outer pan part way up the foil. This is called a water bath
Place the pans into the oven and bake for 1 hour, just until the cheesecake is still slightly jiggly
FOURTH STEP:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
