Pecan Cheesecake

Instructions

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine 2 cups graham cracker crumbs, melted butter, 1/2 cup white sugar, and 1 teaspoon cinnamon together in a large bowl. Press mixture firmly into the bottom of a 10-inch springform pan.
• Beat cream cheese and 1 ¼ cups white sugar in a large bowl with an electric mixer at medium speed until well blended. Add eggs, one at a time, blending well. Add vanilla extract. Add 1/2 cup liqueur and blend for 5 minutes. Pour the filling on top of prepared crust.
• Bake in the preheated oven until golden brown and filling has risen to the top of the pan, about 1 hour. Turn the oven off, and let cheesecake cool completely in the oven, about 2 hours. When cool, remove the rim of the springform pan.
• Mix sour cream, confectioners' sugar, and 1 teaspoon liqueur together; spoon on top of cooled cheesecake.
• Combine finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon in a small bowl; sprinkle on top of cheesecake and gently press into sides. Garnish the top and sides of the cheesecake with pecan halves.