For the crust:<\/strong><\/p>\n 1 sleeve graham crackers, finely crushed<\/p>\n 5 tbsp melted butter<\/p>\n \u00bc cup brown sugar, packed<\/p>\n Pinch of salt<\/strong><\/p>\n For the cheesecake:<\/p>\n 3 (8 oz). blocks cream cheese, softened<\/p>\n 1 cup brown sugar, packed<\/p>\n 3 huevos grandes<\/p>\n \u00bc cup sour cream<\/p>\n 2 tbsp all-purpose flour<\/p>\n 1 tsp vanilla extract<\/p>\n \u00bc tsp salt<\/p>\n For the topping:<\/strong><\/p>\n 4 tbsp butter<\/p>\n \u00bd cup brown sugar, packed<\/p>\n \u00bd tsp cinnamon<\/p>\n \u00bc cup heavy cream<\/p>\n 1 \u00be cup whole or chopped pecans<\/p>\n Pinch of salt<\/p>\n <\/p>\n Preheat the oven to 325 F degrees.<\/p>\n Spray a 9-inch springform pan with cooking spray.<\/p>\n Mix graham crackers, butter, sugar, and salt in a mixing bowl to make the crust.<\/p>\n Press the crust into the pan.<\/p>\n Beat cream cheese and brown sugar with a hand mixer in a bowl.<\/p>\n Add your eggs in one at a time.<\/p>\n Add sour cream, flour, vanilla, and salt. Mix.<\/p>\n Pour the mixture into the pan with the crust.<\/p>\n Wrap the bottom of the pan in aluminum foil and place it on your baking sheet.<\/p>\n Bake for an hour.<\/strong><\/p>\n Once the cheesecake is done baking, open the oven slightly and let the cheesecake cool in the oven for one hour while it\u2019s off.<\/p>\n Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.<\/p>\n Make your topping by melting butter and brown sugar in a skillet on low heat. Let it start to bubble.<\/p>\n Add in cinnamon, heavy cream, pecans, and salt. Mix.<\/p>\n Let the mixture cool off the heat for 20 minutes.<\/p>\n Pour it over the cheesecake and serve.<\/p>\n\n For Complete\u00a0Cooking\u00a0STEPS Please Head On Over To Next Page Or Open button (>) and don\u2019t forget to SHARE with your Facebook friends<\/span><\/h3>\n
INSTRUCTIONS<\/h2>\n