Step 1

Preheat oven to 325°

Step 2

Combine the vanilla wafer crumbs or graham cracker crumbs and brown sugar.

Step 3

Add the melted butter, stirring to combine.

Step 4

Press evenly into bottom and up the side (about 1-inch or half way up) of a 9-inch springform pan.

Step 5

Bake for 6 minutes.

Step 6

Let Cool. Leave oven on.

Step 7

In a medium bowl stir together the dark brown sugar, corn syrup, melted butter, eggs, pecans and vanilla.

Step 8

Pour into prepared crust. Pour pie filling over cooled crust.

Step 9

In a medium mixing bowl beat together the cream cheese, granulated sugar, and brown sugar until fluffy.

Step 10

Beat in eggs, pumpkin and milk . (ONLY UNTIL COMBINED YOU DON'T WANT TO ADD AIR TO THE EGGS—*see note below.

Step 11

Add cornstarch, cinnamon and nutmeg. Beat only until combined. Pour onto pecan pie filling. NOTE: To avoid the pie filling from coming up around the sides, first pour the cheesecake layer around the edge working your way to the center.

Step 12

Place cheesecake (springform pan wrapped in foil) in a baking pan with a 2 inch rim into the oven. Add hot water to the baking pan 2 inches deep.

Step 13

Bake at 325° 1 hour . The cheesecake should be set around the edges and wobbly in the center.

Step 14

SOUR CREAM LAYER: In a small bowl stir together the sour cream, sugar and vanilla. Spread over warm cheesecake. Bake an additional 10 to 15 minutes. DO NOT REMOVE CHEESECAKE, turn off the oven, leave the cheesecake in the oven 1 hour with the door closed.

Step 15

Remove from the oven onto a cooling rack. Cool until cheesecake comes to room temperature. Cover with plastic wrap and refrigerate several hours (preferably overnight).

Step 16

THE NEXT DAY: Let the cheesecake sit out 30 minutes BEFORE releasing the sides. Release the sides, run a knife around the edge of the pan. NOTE: The sugar wants to hold on to the sides so give it a little jiggle to release. IF DESIRED, REMOVE BOTTOM OF PAN FROM CHEESECAKE: TO RELEASE, Slide a large knife or frosting spatula under the cheesecake between the pan and the parchment paper and carefully transfer the cheesecake to the serving dish. THIS IS TOTALLY OPTIONAL

Step 17

PECANS: Add pecans to a small skillet set on medium high, and occasionally stirring, toast pecans. You'll know they're done when you can smell them. Keep a close watch, you don't want them to burn.

Step 18

Turn off heat, add the sugar and water. Stir until combined. Keep stirring, once the pan has cooled down, turn the heat back on to finish cooking. Cook until the syrup thickens, the pecans are fully coated, and most of the moisture is absorbed.

Step 19

Transfer to a piece of parchment paper to cool. NOTE: Using a utensil, separate pecans.

Step 20

DULCE DE LECHE: Empty the can of Dulce De Leche or homemade (HOW TO MAKE HOMEMADE DULCE DE LECHE)) into a microwave safe bowl and heat on high for 30 seconds or until the caramel is easy to spread.

Step 21

Spread on the top of the cheesecake to the sides but not over the edge, decorate with cooled pecans.

Step 22

Store in refrigerator. MAKES 1 (9-inch) CHEESECAKE