Pecan Cheesecake

Ingredients:

Cake

• 6 tablespoons unsalted butter, melted, plus extra for greasing the pan
• 9 chocolate graham crackers (about 1 pack)
• 2 tablespoons of sugar
• A pinch of fine salt
• Special equipment: springform pan with a diameter of 22 cm.

Filling

• 4 packages of 220g cream cheese at room temperature
• 1 and 1/4 cups sugar
• 1 cup sour cream
• 6 large eggs at room temperature
• 1 tbsp pure vanilla extract

Topping

• 1 cup pecans
• 0.5 cups heavy cream
• 1 tbsp unsalted butter
• 1 tbsp light corn syrup
• 1 teaspoon pure vanilla extract
• 0.5 cups of sugar

Preparation:

1. Position the oven rack in the middle position and preheat the oven to 160°C. Grease the inside of a springform pan with butter.
2. Cake:
   
   Grind the graham crackers in a food processor until finely ground. Add the butter, sugar, and salt and pulse until fully incorporated and the mixture holds its shape when squeezed in your hand. Pour into the prepared pan and press into the bottom to form an even layer. Bake until firm, about 10 minutes. Remove from the oven and let cool completely. Place the pan on a large piece of foil and tuck it around the outside of the pan to prevent water from getting in.
3. Filling:
   
   Wipe out the food processor. Beat the cream cheese, sugar, and sour cream until smooth and lump-free, scraping down the sides of the bowl a few times. Add the eggs and vanilla extract and beat until fully incorporated. Spread the filling over the crust and place the pan in a roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the pan (but not above the foil).
4. Bake the cheesecake until the edges are set but the center jiggles slightly when you gently shake the pan, 1 hour 10 minutes to 1 hour 20 minutes. Turn off the oven and open the door for a few seconds to release some of the heat. Close the door and let the cheesecake sit in the oven until set, another 1 hour.
5. Transfer the cheesecake pan to a wire rack on the counter. Run a knife around the edge of the cheesecake and let it cool to room temperature. Wrap and refrigerate overnight (can be stored for up to 2 days).
6. Topping:
   
   Preheat the oven to 350°F (175°C), place the pecans on a baking sheet, and toast for about 15 minutes. Let cool, then slice each pecan in half lengthwise.
7. Meanwhile, in a small saucepan, combine the cream, butter, corn syrup, vanilla extract, and salt and heat over medium heat until steaming. Reduce the heat to low to keep the cream mixture warm.
8. Cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt. Gently swirl the pan as needed as the sugar continues to melt and caramelize. Continue cooking and swirling the pan until the caramel is smooth and dark amber.
9. Remove from heat and slowly whisk in the warm cream mixture (the caramel will splatter). Return the caramel sauce to medium heat and simmer, reducing the heat slightly, for about 2 minutes. Let cool. To test the cheesecake sauce, dip a spoon into it and let it drip; it's ready when it flows easily and slowly from the spoon. The sauce can be refrigerated for up to 2 days; reheat in the microwave before using.
10. Assembly:
    
    Pour the sauce into the center of the cheesecake and let it spread to the edges. Use the back of a spoon to spread the sauce if necessary. Sprinkle with a generous layer of pecans. The cheesecake is now ready to serve or refrigerate for up to 4 hours. To serve, dip a sharp, heavy knife in hot water, wipe dry, and cut. Wipe and reheat the knife after each cut.