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1
Preheat oven to 325u00b0.
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2
Thaw pecan pie according to package directions.
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3
Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
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4
Line the outside of a 10-inch springform pan tightly with foil.
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5
Stir together cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2-inches up sides of a 10-inch springform pan.
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6
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan.
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7
Reserve remaining pecan pie wedges for another use.
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8
Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended after each addition.
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9
Add sour cream, half-and-half, and vanilla; beat until blended.
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10
Fold in powdered sugar and flour.
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11
Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place.
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12
Arrange pecan halves evenly around edge.
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13
Bake at 325u00b0 for 50 minutes in a water bath.
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14
Turn off oven, and let cheesecake stand in oven 1 hour.
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15
Remove to a wire rack, and let cool completely.
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16
Chill at least 8 hours or overnight before serving.
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17
Note: Baking in a water bath means that you set the cheesecake in a roasting pan filled with about an inch of water.
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18
The foil should keep the water out.
