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1
Base: Preheat oven to 350 degrees.
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2
Grease a 9 inch springform pan.
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3
In a food processor whirl flour, brown sugar and butter.
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4
Add pecans and pulse just until blended.
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5
Press into the bottom of the pan and bake for 10 minutes.
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6
Cool on a rack.
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7
Cake: Beat cream cheese with the sugar and flour until smooth.
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8
Beat in the eggs, one at a time along with the sour cream.
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9
Mix in the maple syrup.
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10
Stir in the pecans until evenly mixed.
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11
Pour over the base and with the back of a spoon smooth out the top.
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12
Bake on the center rack until center is almost set and the cake on the outside is firm, about 50 minutes.
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13
Turn off the oven and let the cake stand for 2 hours-in the oven please.
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14
In a medium saucepan over medium heat combine the corn syrup, brown sugar, pecan halves and butter.
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15
Bring to a boil, uncovered, and boil vigorously until a soft ball will form in cold water, around 4 minutes.
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16
Let cool until just warm and should be very thick but still pourable.
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17
If not add 1 T.
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18
of water and whisk in.
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19
Pour over the top of cheesecake and place in the refrigerator for 4 hours to overnight.
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20
Before serving loosen the sides of the pan and remove the ring.
