Cheesecake is best made up to one day ahead. Keep refrigerated. Remove 30 minutes before serving. When cooling cheesecake in the oven, leave door ajar about 10cm.
Ingredients
Method
Invert base of a 24cm springform pan (base measuring 22cm x 7cm deep). Grease and line base with baking paper.
Process cookies in a food processor until finely crushed. Add butter. Process until combined. Press over base and up the side of prepared pan. Place on an oven tray. Refrigerate, while making the filling.
To make filling, beat cream cheese, sugar and vanilla in a large bowl of an electric mixer until smooth. Add sour cream. Beat until combined. Beat in eggs, one at a time, until just combined. Don’t over-beat. Pour over biscuit base. Smooth over top.
Cook in a slow oven (150C) for 30 minutes. Remove from oven, while making topping.
To make topping, whisk egg, sugar and syrup in a medium bowl until combined. Stir in pecans. Gently spoon (don’t pour) over hot cheesecake to cover top. Carefully return to oven.
Cook for a further 35 minutes or until just set. Cheesecake should have a slight wobble in the centre. Turn off oven. Cool in oven, with door ajar for 1 hour. Refrigerate for 4 hours, or overnight until firm.
Remove side of pan. Transfer cheesecake to a serving plate. Serve with cream.
