Ingredients:

Crust

• Pecans 2/3 cup
• Chocolate wafer crackers 32cookies
• Graham crackers 8 crackers
• Dark brown sugar 2/3 cup
• Butter, unsalted12tbs
• Salt 1/2 tsp

Filling
• Cream cheese six 8oz pk.
• Eggs, large 8 eggs
• Bourbon 6tbs
• Vanilla extract 2tbs
• Dark brown sugar 2cups

Topping
• Sour cream two 16oz pk
• Dark brown sugar 4tbs
• Vanilla 2tbs

Instructions and Comments:

PRE-PREPARATION
Crust
1. Preheat oven to 350 degrees. Toast pecans on baking sheet about 10 minutes or until golden. Then cool pecans.
2. In food processor grind pecans, graham crackers, and wafers until fine.
3. Add brown sugar, butter and salt, then pulse until combined well.
4. Transfer mixture into a 9 1/2 inch springform pan and press evenly onto bottom and 1 1/2 inches up the side.
Filling
1. In a bowl with an electric mixer, beat cream cheese until fluffy and add eggs one at a time, beat at low speed until combined.
2. Beat in bourbon, vanilla extract and brown sugar until combined.
3. Pour filling into crust and put the springform pan in a baking pan. Bake cheesecake in middle of oven for 35 minutes.
4. Leaving oven on, transfer cake in springform pan to a rack and let stand for 5 minutes.
Topping
1. In a bowl stir together sour cream, brown sugar and vanilla.
2. Drop spoonfulls of topping around the edge of the cake and spread gently over center, smothing evenly.
3. Bake cake in baking pan in the middle of oven 10 minutes and cool completely in springform pan on rack. (Chill cake, covered).
To Serve Cake
1. Run a thin knife around the inside edge of pan and remove side of pan.
2. Transfer cake to a serving plate and let stand at room temp. for 30 minutes
3. Serve cake with sauce and garnish with the design of sauce as garnish.