My pecan pie is my cheesecake


+To prepare the dough:
°1 quart graham cracker, finely crushed
°5 tsp of melted butter
°Half a cup of packed brown sugar
°a pinch of salt
+To prepare the cheesecake:
°3 (8 ounces). Lumps of cream cheese, soft
°1 cup packed brown sugar
°3 large eggs
°Half a cup of sour cream
°2 tablespoons of all-purpose flour
°1 teaspoon vanilla
°Half a teaspoon of salt
+To decorate:
°4 tablespoons of butter
°Half a cup of packed brown sugar
°Half a teaspoon of cinnamon powder
°Half a cup of heavy cream
°1 1/2 cups whole or chopped pecans
°a pinch of salt

Preheat oven to 325 degrees F .
Spray a 9-inch springform pan with cooking spray.
Combine graham crackers, butter, sugar, and salt in a mixing bowl to make the crust.
Press crust into skillet.
Beat the cream cheese and brown sugar with a hand mixer in a bowl.
Add your eggs one by one.
Add sour cream, flour, vanilla and salt. to mix together.
Pour the mixture into the mold with the crust.
Wrap the bottom of the tray with aluminum foil and place it on the baking tray.
Bake for 1 hour.
Once the cheesecake is baked, open the oven slightly and allow the cheesecake to cool in the oven for an hour while it is turned off.
Remove the cheesecake from the oven and let it cool in the refrigerator for at least 5 hours.
Make your face by melting butter and brown sugar in a skillet over low heat. Let it begin to boil.
Add cinnamon, heavy cream, pecans and salt. to mix together.
Let the mixture cool down for 20 minutes.
Pour it over the cheesecake and serve it.

Enjoy !