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PdfPreheat oven to 350. Combine all crust ingredients. Press evenly into bottom and sides of a 9-inch springform pan. Bake for 6 minutes; let cool.
In a saucepan, combine all pecan-filling, stirring well. Bring to a boil over a medium heat. Reduce heat and simmer for 8 to 10 minutes. or until thickened. Pour into pie crust; set aside.
REDUCE OVEN TEMPERATURE TO 325.
In a large bowl, beat cream cheese with an electric mixer at medium speed until creamy. Add brown sugar and flour, beating until fluffy. Add eggs, one at a time, beating well after each addition. Stir in cream and vanilla. Pour cheesecake mixture over pecan filling.
Bake one hour and the turn off oven and leave cheesecake in oven with door closed for 45 minutes.
After you take out of oven, run knife around edges of cheesecake to release sides == let cool completely. Chill for at least 4 hours.
When baking cheesecakes, I put a pan with water in the lower shelf -- this prevents the cheesecake from cracking while it cooks.