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1
Heat oven to 350 degrees F. Place a 9-by-13-by-2-inch pan filled three-quarters with water on the bottom rack of the oven.
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2
Mix graham-cracker crumbs, butter and 1/3 cup of the sugar.
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3
Press crumb mixture firmly onto the bottom and 2-1/2 inches up the sides of a 10-inch springform pan.
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4
Set aside.
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5
Beat cream cheese, remaining 1 cup sugar and the vanilla in a large bowl of an electric mixer on high speed until well-blended.
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6
Add eggs one at a time, mixing on low speed after each addition just until blended.
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7
Add sour cream and cornstarch.
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8
Mix on low speed until blended.
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9
Pour 1-1/2 cups of the batter into a small bowl; stir in 1/2 cup plus 1 tablespoon chopped candied pecans.
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10
Pour mixture onto prepared crust.
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11
Slice pecan pie into six pieces.
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12
Remove crimped edge of crust and trim away about 1/2 inch of the outer, wide edges of pie slices.
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13
Reassemble pie upside down by placing pieces crust side up on top of batter in springform pan.
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14
Pour remaining batter over pie.
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15
Wrap bottom and sides of springform pan with foil.
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16
Place on middle rack of oven and bake 70 minutes, or until center is almost set.
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17
Leave cheesecake in (turned-off) oven with door slightly ajar for 1 hour.
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18
Remove from oven and cool completely.
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19
Refrigerate overnight.
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20
Remove sides of springform pan.
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21
Warm 1 cup of the candied pecan halves in the oven.
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22
Place along the outer edge of cheesecake to form a decorative ring, gently pressing into place.
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23
Serve cake with sweetened whipped cream and remaining candied chopped pecans.
