1. Preheat oven to 350°F and line a 9’13 baking pan with parchment paper.

Crust

1. In a food processor add the graham crackers and pulse a couple of times until you have a sand like texture, transfer into a bowl and add the salt and melted butter, mix everything together until well combined.
2. Next transfer this into the lined baking sheet and press down until you have a even crust. Bake for 10 min and set aside to cool.

Cheesecake filling

1. In the same food processor or blender (make sure to clean out the graham crackers), add in all the ingredients that are listed under “cheesecake filling” and blend. Blend until you have a smooth consistency and no lumps.
2. Transfer this filling into the baking dish that we baked the crust in, smooth out the top and bake for 30-40 mins in the middle rack until its fully baked from the inside and out. Insert a toothpick into the middle of the cheesecake to ensure its cooked fully. Once cheesecake is cooked, let it cool down for 20mins.

Pecan pie filling

1. In a sauce pan, add in the butter and pecans, cook on med/low heat for 3-5 mins. Next add in the bourbon, brown sugar and remaining spices. Once the brown sugar is started to melt, add in the heavy whipping cream and continue to stir until you have a smooth, lump free filling.
2. Pour the pecan sauce over the cheesecake and place in the fridge for 1-2 hours or overnight. Serve and enjoy!