3/4 c Ginger flavored cookie
-crumbs
1/3 c Finely chopped pecans
5 tb Butter, melted
3 tb Brown sugar
CRUST: Combine ingredients and press into bottom of 10-inch
springform pan.
FILLING: 1/3 cup firmly packed brown sugar 2 Tablespoons flour 1
Tablespoon butter 1 cup finely chopped pecans Blend ingredients
together and set aside.
CAKE: 4 8 ozs. packages cream cheese 3/4 cup firmly packed brown
sugar 2 Tablespoons cornstarch 6 eggs 1/2 cup sour cream 1/4 cup
bourbon
temperature to 225 degrees and bake about 45 minutes longer. Cool and
refrigerate.
BOURBON SAUCE: 1/4 cup butter 2/3 cup firmly packed brown sugar 1/4
cup heavy cream 1/4 cup bourbon
Melt butter. Add sugar and stir until dissolved. Add cream and
bourbon and simmer 5 minutes. Spread over cold cheesecake.
Yields
6 Servings