Pecan Pie Cheesecake

Stir together cracker crumbs, sugar, cinnamon and butter. Press mixture onto the bottom and 1 1/2 inches up the sides of a 10-inch spring form pan.

Cut the pecan pie into thin slices, keeping the slices intact, you won’t use the whole pie. Place slices in a spoke design (leaving a space between slices), into the pan on top of the crust. I removed the top edge of the pie crust.

Beat cream cheese until smooth, add eggs, one at a time, beat until blended. Add sour cream, half and half, and vanilla. Fold in powdered sugar and flour. Carefully pour mixture evenly over the pecan pie wedges, making sure wedges remain in place. Smooth the top and arrange pecan halves evenly around edge.

Bake at 325 degrees F for 50 minutes. Turn off oven and let cheesecake stand in oven for 1 hour. Remove to wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.