Best Pecan Pie Cheesecake

From BED AND BREAKFAST AT PONDER COVE
1 (2-lb) frozen pecan pie
2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup melted butter
1/4 tsp cinnamon
2(8-oz) packages cream cheese, softened
2 large eggs
2/3 cups sour cream
1/2 cup half-and-half
1 tsp vanilla
1 cup powdered sugar
1 TBL all-purpose flour

Thaw pie at room temperature 30 minutes. Cut pie in half: reserve half of pie for another use. Cut remaining half into 10 wedges, keeping wedges intact, and set aside. Pie will be still be partially frozen after thawing 30 minutes; this ensures cleaner slices.

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

Arrange 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.

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. Stir in powdered sugar and flour, stirring until smooth. Carefully pour cream cheese mixture evenly over pie wedges in pan, making sure wedges remain in place.

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

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