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1
Preheat oven to 350 F.
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2
In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool.
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3
In a food processor finely grind pecans, wafers, and graham crackers.
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4
Add brown sugar, butter, and salt and pulse until combined well.
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5
Transfer mixture to a 9 1/2-inch springform pan and press evenly onto bottom and 1 1/2 inches upside.
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6
In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, 1 at a time, beating at low speed until just combined.
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7
Beat in bourbon, vanilla, and brown sugar until just combined.
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8
Pour filling into crust and put springform pan in a baking pan.
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9
Bake cake in middle of oven for 35 minutes.
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10
Leaving oven on, transfer cake in springform pan to a rack and let stand 5 minutes.
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11
(Center of cake will set as it cools.)
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12
In a bowl stir together sour cream, brown sugar, and vanilla.
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13
Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly.
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14
Bake cake in baking pan in middle of oven 10 minutes and cool completely in springform pan on rack.
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15
Chill cake, covered, at least 8 hours and up to 4 days.
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16
Run a thin knife around inside edge of pan and remove side of pan.
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17
Transfer cake to a serving plate and let stand at room temperature 30 minutes.
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18
Serve cake with sauce.
