Ingredients

• For the bark:
• 1 cup cookies
• 2 cups ground pecans
• ¼ cup butter, melted
• For the pecan pie filling:
• ¼ cup butter
• 1 cup brown sugar
• ¼ cup corn syrup
• 1 teaspoon vanilla
• 1 ½ cups walnuts, toasted and chopped
• For the cheesecake:
• 3 cups cream cheese, softened
• 1 cup sugar
• 2 teaspoons vanilla
• 3 large eggs

Steps

1. Grease a springform pan and set aside.
2. In a food processor chop the cookies. Add the pecans and chop as well. Pour in the melted butter and mix to combine. Place this dough on top of the mold and press until it is compact. Set aside in the refrigerator.
3. In a medium saucepan, combine the butter, brown sugar, corn syrup and salt. Cook for about 6 minutes until the mixture thickens. Stir in the pecans and vanilla and let cool.
4. Preheat the oven to 180 degrees.
5. In a bowl beat the cream cheese until fluffy. Add the sugar and eggs one at a time until combined. Add the vanilla and mix.
6. Pour this mixture into the reserved mold. Top with the pecan filling. Bake for 40 to 45 minutes until the cheesecake is set. Remove from oven and let cool for 1 hour. Place in the refrigerator for 4 hours or up to overnight to cool completely.