-
1
Preheat oven to 375u00b0F, coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil; set aside.
-
2
MAKE THE CRUST:.
-
3
Process chocolate wafers and the 1/2 cup pecans for the crust in a food processor until fine.
-
4
With processor running, drizzle in the melted butter.
-
5
Press mixture into the bottom of the pan (tamping the crust with a heavy, flat-bottomed object like a glass or measuring cup ensures a firm crust) & bake for 10 minutes.
-
6
Reduce oven to 325u00b0F.
-
7
MAKE THE CHEESECAKE:.
-
8
Beat cream cheese, 1 stick butter, 1/2 cup granulated sugar, 1/2 brown sugar, and table salt in a large bowl until mixture is fluffy, periodically scraping sides of the bowl.
-
9
Add eggs one at a time, fully beating to incorporate into batter after each addition.
-
10
Add 1/2 cup cream, 1/4 cup bourbon and vanilla; beat until ingredients are completely incorporated into batter.
-
11
Pour filling over crust, smoothing the top of filling.
-
12
Transfer cheesecake to a roasting pan; place in the oven.
-
13
Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan. (A water bath surrounds the cake with gentle even heat, reducing the possibility that it will crack on top.).
-
14
Bake cheesecake until it reaches 155u00b0 and sides are set but center still jiggles, about 1 hour.
-
15
Turn off the oven, leave cheesecake inside for an hour with oven door closed. (In other recipes I have read that one should leave the door ajar - here we did the way they said & it was splendid!).
-
16
Remove cheesecake from oven; cool to room temperature.
-
17
Cover cheesecake with plastic wrap; chill 3-24 hours before using.
-
18
Remove from refrigerator 30 minutes before serving.
-
19
MAKE THE SAUCE:.
-
20
Combine the 1 1/2 cups brown sugar, 1/2 cup cream, 1/2 stick butter, 1/4 cup bourbon and kosher salt for the sauce in a saucepan.
-
21
Bring mixture to a boil over medium-low heat. (Don't stir topping, but keep a close eye on it so it doesn't boil over.).
-
22
Simmer topping 10 minutes.
-
23
Stir the 1 1/2 cups pecans into the caramel topping.
-
24
Let topping stand until slightly thickened and cooed to room temperature, 15-20 minutes.
-
25
To serve, spoon sauce over cheesecake. (Serve remaining sauce on in dividual slices.).
