Pecan Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar until mixture resembles wet sand. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and cool while preparing filling.
2. Make the cheesecake filling
   In a large bowl, beat cream cheese and 1 cup sugar with an electric mixer on medium speed until smooth and creamy, about 3 minutes. Add vanilla extract and beat until combined. Add eggs one at a time, beating just until blended after each addition. Fold in sour cream. Pour filling over the pre-baked crust.
3. Bake the cheesecake
   Place the springform pan on a baking sheet and bake at 325°F for 55-65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
4. Toast the pecans
   Preheat oven to 350°F (175°C). Spread 1 1/2 cups of pecan halves on a baking sheet and toast for 8-10 minutes until fragrant and slightly darkened, stirring halfway through. Remove from oven and let cool completely.
5. Prepare the pecan topping
   In a medium saucepan, combine brown sugar, heavy cream, 2 tablespoons butter, and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir in toasted pecans. Allow to cool for 15 minutes until slightly thickened but still pourable.
6. Finish and serve
   Remove sides of springform pan. Pour the pecan topping over the chilled cheesecake, allowing it to drip down the sides. Arrange remaining pecan halves around the edge for decoration. Refrigerate for at least 30 minutes before serving to allow topping to set.