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1
Preheat oven to 325 degrees.
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2
In a mixing bowl, combine the ground wafers and melted butter, together.
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3
Mix well.
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4
Press the crust on the bottom of a 10-inch spring-form pan.
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5
In a food processor fitted with a metal blade, puree the cream cheese until smooth.
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6
Add 2 cups of sugar and process until incorporated.
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7
With the machine running, add the eggs, one at a time.
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8
Add the cream, flour, salt and 1 teaspoon vanilla, mix well.
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9
Using a rubber spatula, scrape down the sides of the processor.
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10
Process until the batter is smooth.
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11
Pour the batter over the crust.
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12
Bake for 1 hour and 15 minutes or until the center is firm.
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13
Remove from the oven and run a knife around the sides of the pan.
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14
Cool on a wire rack.
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15
Serve either at room temperature or chilled.
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16
In a heavy-bottomed saucepan, combine the remaining sugar, brown sugar, corn syrup, butter, pinch of salt, and condensed milk.
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17
With a wooden spoon, stir until the sugar dissolves.
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18
Continue to cook, stirring, until smooth and light brown, about 8 minutes.
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19
Add the remaining vanilla and pecan pieces and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F on a candy thermometer or the soft ball stage.
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20
Remove from the heat and pour over the cheesecake.
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21
Let sauce cool and then slice into individual servings.
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22
Garnish each slice with a dollop of whipped cream and a sprig of mint.
