Crust:
Preheat oven to 350°. Mix wafer crumbs and brown sugar. Stir in melted butter. Press into backside and up sides of a 9″ springform pan. Bake for six minutes. Put aside to chill.
Pecan Filling:
Mix all components in a medium saucepan. Convey to a boil over medium-high warmth. Cut back warmth and simmer till thickened, about 8-10 minutes, stirring always. Pour into crust and put aside.
Cheesecake Filling:
Cut back oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium pace till creamy. Add brown sugar and flour and beat till fluffy. Add eggs one after the other, beating nicely after each. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Flip off oven and depart cheesecake in oven with the door closed for 1 hour. Take away from oven and run a knife alongside the surface edges to loosen cheesecake from sides of pan. Let cool. Chill for no less than 4 hours earlier than serving.