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1
Preheat oven to 175u00b0 C (350u00b0 F) degrees. All ingredients at room temp.
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2
Mix together biscuits and 1/2 cup melted butter, stirring well to combine. Press into bottom and up sides of 23cm (9?) pan.
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3
Bake for 10 minutes and set aside to cool.
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4
Mix sugar, corn syrup, 1/3 cup butter, eggs, chopped pecans and vanilla extract in a medium saucepan.
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5
Bring to a boil over medium-high heat. Reduce heat and simmer until it thickens, about 8-10 minutes, stirring constantly. Pour the filling into the biscuit crust and set aside.
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6
Reduce oven to 160u00b0 C (325u00b0 F) degrees.
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7
With a mixer, beat the cream cheese at medium speed until creamy. Add sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each addition. Reduce speed to low, and add sour cream and vanilla. Beat until well combined and pour over the filling of pecans.
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8
Put in the oven and bake for 1 hour. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
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9
Remove from the oven and run a knife along the outside edges to loosen cheesecake from the sides of pan.
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10
Let in pan to cool completely. Let it chill for at least 4 hours before serving, or even better 24 hours, to mature the flavor.
