Pecan Pie Cheesecake

1.Preheat the oven to 325°F. Wrap heavy-duty foil around the outter bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.

2.For the crust: In the work bowl of a food processor, pulse the speculoos cookies and pecans until fine crumbs form. Pour in the melted butter, brown sugar, and salt, and pulse until combined. Press into the bottom and 1 inch up the sides of the springform pan. Bake until golden brown, 10 to 14 minutes. Cool completely on a wire rack, about 30 minutes.

3.For the filling: In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes. Turn the mixer off and add the sour cream, sugar, flour, and salt. Beat on medium speed until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

4.Reduce the mixer speed to low and add the eggs and egg yolk, one at a time, mixing until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla bean paste.

5.Pour the filling into the pan and place it into a large roasting pan. Place the pan into the oven and quickly pour hot water into the roasting pan so that it comes about halfway up the foil-wrapped springform pan.

6.Bake until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken, 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off and crack the oven door. Leave the cheesecake in the oven for 15 minutes.

7.Remove the cheesecake from the water bath and transfer it to a wire rack. Let the cheesecake continue cooling to room temperature, about 2 hours. Place in the refrigerator for at least 8 hours to chill completely.

8.For the topping: Preheat the oven to 325°F. Line a baking sheet with parchment paper or aluminum foil.

9.Place the pecan halves in a single layer on the prepared baking sheet and bake until slightly darker in color and fragrant, 7 to 10 minutes. Allow the pecans to cool to room temperature. Coarsely chop half of the nuts, leaving the other half whole.

10.In a small saucepan, combine the butter, brown sugar, and salt over medium heat until the mixture is bubbling and the sugar has melted. Stream in the heavy whipping cream, whisking to combine. Using a rubber spatula, fold in the pecans until coated in sauce. Remove from heat and stir in the vanilla. Allow the mixture to cool until just barely warm, 30 minutes, stirring occasionally.

11.To serve: Run a thin knife along the edge of the pan before removing the sides from the pan. Top the cheesecake with the pecan mixture just before serving.