Make The Crust

Preheat the oven to 350°F. And line the inside bottom and sides of a 9-inch springform pan with parchment paper and spray with nonstick spray. Wrap aluminum foil around the outside bottom as well and set aside.

Mix the graham cracker crumbs, ground pecans, brown sugar, and melted butter together with your fingers until it’s evenly mixed and looks like sand. Then press the crumb mixture into the bottom and up 75% of the sides of the pan.

Bake for 10 minutes. Set aside to cool while you make the filling.

Make The Filling

Preheat oven to 300ºF.

In a mixing bowl, beat cream cheese until smooth and creamy, about 1 minute.

Add the sugar, sour cream, vanilla, and salt. Beat until well combined.

Then using a spatula, gently stir in the eggs just until combined. Pour the batter into the baked crust.

Bake for 40 minutes. Once the cheesecake goes into the oven, begin working on the topping.

Make The Topping

Combine the brown sugar, corn syrup, rum, and butter in a medium saucepan. Cook until it reaches a boil, stirring constantly. Continue to boil for 2 minute then remove from heat and let cool while the cheesecake is baking.

In a separate container, whisk the eggs, salt, and cream together; set aside.

Once the cheesecake has baked for 40 minutes, remove it from the oven.

Slowly whisk the egg mixture and pecans with the cooled sugar syrup until well combined.

Gently spoon the pecan topping over the cheesecake, draining some of the syrup. (do not fill above of the crust or else it will make the crust soggy and make the spring pan too sticky to open)

Return the cheesecake to the oven and bake for another 40-50 minutes, until the top is golden brown and crisp.

Transfer to a wire rack and cool completely. Cover the cheesecake and refrigerate for at least 4 hours before serving.

Enjoy!