Pecan Pie Cheesecake Baked for 12 Servings

Instructions:

1. Combine the 170g of graham crumbs, 50g of brown sugar, cinnamon, and 85g of melted butter in a bowl. Press the mixture firmly into the bottom and 1 inch up the sides of your springform pan until the surface is even and compressed. Bake at 180°C for 10 minutes to set the structure.
2. Beat the 900g of room temperature cream cheese and 200g of brown sugar at medium speed until completely smooth and devoid of lumps. Add the sour cream and vanilla, mixing just until combined.
3. Add the 4 eggs one at a time, mixing on the lowest speed until each yellow streak vanishes into the white. Scrape the sides of the bowl frequently with a silicone spatula to ensure a homogenous mixture.
4. Pour the batter over the cooled crust. Place the pan in a water bath (wrap the bottom in foil first!) and bake at 160°C for 60 to 75 minutes until the edges are puffed but the center still wobbles.
5. Place the 200g of pecans in a dry skillet over medium heat. Toast for 5 minutes until they smell intensely nutty and look glossy. Remove from heat immediately to prevent scorching.
6. In a small saucepan, melt the 115g of butter and 100g of brown sugar. Whisk in the 60ml of heavy cream and sea salt until the mixture bubbles and thickens into a glossy sauce.
7. Stir the toasted pecans into the warm caramel sauce. Pour the mixture over the chilled cheesecake, spreading it until every centimeter of the surface is covered in mahogany glaze.
8. Let the topping cool for 20 minutes before serving. This allows the caramel to thicken so it doesn't run off the sides when you release the springform ring.