Ingredients

For the Crust:

• 12 graham crackers 
• 1/3 cup pecans, toasted
• 3 tbsp unsalted butter, melted
• 3 tbps sugar
• 1/2 tsp cinnamon 

For the Cheesecake:

• 1 pound cream cheese, room temperature
• 1/4 tsp salt
• 3/4 cup sugar 
• 1 tsp vanilla extract 
• 2 eggs large, room temperature
• 2 egg yolks
• 1/3 cup sour cream

Directions

For the Crust:

• Preheat oven to 350F.
• Add graham crackers and toasted pecans to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely.
• Transfer the mixture to a 9″ springfoam pan. Press the crust into the bottomsand the side of the pan with a glass or mug. Bake for about 10 minutes or until lightly browned. Remove from oven, set aside.

For the Filling:

• Add room temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
• Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
• Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
• Wrap springfoam pan with tin foil and place in a slightly larger pan (second pan is necessary to keep water from bath from going into cake). Place in water bath and pour mixture into crust
• Bake at 350F for 15 minutes, reduce temperature to 300F and continue baking for another 30 minutes. Turn oven off but leave door closed and allow cake to rest for an additional 45 minutes in the oven. Remove from oven and cool to room temperature. Once cooled to room temperature, chill in refrigerator.
• Top with your favorite fruit and serve