PREPARATION

Preheat oven to 350° (180°C). Combine all the ingredients for the butter pecan layer except the ground nuts in a large saucepan. Over medium-high heat, stir constantly until mixture reaches a boil and thickens. Add in the ground pecans and stir well. Remove from heat and cool completely.

Crush chocolate cookies finely. Mix with melted butter. Press mixture into the bottom of a greased 10-inch (25 cm) spring form pan. Bake for 8 minutes and allow to cool.

Spread butter pecan layer over cooled cookie crust and set aside.

Now prepare the cheesecake: Beat cream cheese until smooth. Mix in the brown sugar until combined. Add in eggs one at a time, beating after each addition. Add in sour cream, heavy cream, and vanilla extract and mix until well blended. Do not overbeat.

Pour cheesecake batter over the butter pecan layer. Tap spring form pan on the counter to release any air pockets and level your cake.

Wrap 3 large pieces of aluminum foil around your spring form pan. Set the wrapped spring form pan into a larger pan (roasting size) and pour 1 inch (2.5 cm) of hot water around the spring form pan. Bake at 350° (180°C) for 1 hour to 1 hour 10 minutes.

Turn off oven. Allow cake to remain in the oven with the door opened for 30 minutes.

Remove cake from water bath and remove foil. Refrigerate cake to set overnight.

To make the garnish, melt butter in a large frying pan over medium-low heat. Add in pecans and maple syrup and stir until completely coated and fragrant (approximately 4 minutes). Transfer to a sheet of parchment paper.

Garnish your cheesecake by making 2 outer circles of pecans laid side by side around the outer edge of your cake. Next make 2 smaller circles out of pecan halves towards the center of your cake. Place the remaining pecans in a ziplock bag and pound to crunch finely. Fill in the inner and outer circle with the crushed butter pecans.