Bourbon Pecan Pie Cheesecake

FOR THE PECAN PIE BATTER:

Stir the sugar and corn syrup in a saucepan over medium heat until the sugar melts. Remove from heat. Add the butter and let melt, slowly stirring with a rubber spatula to keep the mixture from getting foamy. Gently stir in the vanilla, bourbon and salt. Set aside for a moment.

Whisk the eggs in a medium bowl. Gradually add the sugar mixture into the eggs, whisking until incorporated. Add the pecan pieces and stir. Set aside.

FOR THE CHEESECAKE BATTER:

Put the cream cheese, cream and sugar in the bowl of your mixer. Beat on medium speed until the mixture is creamy. Add the vanilla and the bourbon. Beat until mixed. Add one egg, one rounded tablespoon of flour and 1/2 cup sour cream. Beat on medium speed until the mixture is creamy. Repeat with the remaining eggs, flour and sour cream.

In a greased and floured 10 inch springform pan, add half of the cheesecake batter. Top with half of the pecan pie batter. Repeat.

Garnish top with pecan halves.

Bake in a 325 F (preheated) oven for 1 hour and 25 minutes. Turn the oven off. Open the oven door, keep the cake in there and allow it to cool completely. Remove from oven, and allow to sit for an hour on a wire rack. Cover and refrigerate.