Pecan Pie Cheesecake

1 (2-pound, 4-ounce) package frozen MRS. SMITH'S Special Recipe
Southern Pecan Pie
2 cups graham cracker crumbs
1/2 cup DOMINO Granulated Sugar
1/2 cup butter, melted
1/4 teaspoon McCORMICK Gourmet Collection Saigon Cinnamon
2 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 teaspoon vanilla extract
1 cup DOMINO 10-X Confectioners Sugar
1 tablespoon all-purpose flour
19 pecan halves

Preheat oven to 325 degrees. Thaw pecan pie according to package
directions. Cut evenly into 20 thin slices, keeping wedges intact,
and set aside.

Stir together graham cracker crumbs and next 3 ingredients; press
mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform
pan.

Arrange 10 pecan pie wedges in a spoke design in prepared pan,
placing 1 cut side of each wedge on crust with narrow end towards
center of pan. Reserve remaining pecan pie wedges for another use.

Beat cream cheese until smooth; add eggs, 1 at a time, beating after
each addition. Add sour cream, half-and-half, and vanilla; beat until
blended. Fold in confectioners sugar and flour. Carefully pour cream
cheese mixture evenly over pecan pie wedges in pan, making sure
wedges remain in place. Arrange pecan halves evenly around edge and
center.

Bake at 325 degrees for 50 minutes. Turn off oven, and let cheesecake
stand in oven 1 hour. Remove to a wire rack, and let cool completely.
Chill at least 8 hours or overnight before serving.
Yield
Makes 16 servings


This one sounds yummy!