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1
Preheat the oven to 350 degrees and set a rack in the middle level.
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2
Lightly butter a 9-inch springform pan.
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3
In a bowl, combine ground pecans, chopped pecans, vanilla wafer crumbs with the butter and stir until combined.
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4
Press crust over the bottom and up the sides of the springform pan.
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5
Bake for 8-10 minutes, and then set pan aside.
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6
In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula.
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7
The mixture will be crumbly.
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8
Press the dough into the bottom of the prepared pan.
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9
Bake for about 20 minutes, until dry and golden.
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10
Cool the pastry layer.
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11
Lower oven temperature to 325 degrees.
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12
For batter, beat cream cheese by machine on medium speed, until light.
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13
Beat in sugar, spices and puree, scraping bowl and beaters often.
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14
Beat in eggs and yolks, scraping often again.
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15
Scrape batter into prepared pan.
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16
Place pan on double square of foil and fold foil around pan bottom.
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17
Place springform in a small roasting pan and add an inch of warm water to roasting pan.
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18
Bake cheesecake about 50 to 60 minutes, or until slightly firm in center.
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19
Cool on a rack; wrap and refrigerate when cold.
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20
To serve, remove springform side and slide cake to a platter.
