Line a 9-inch springform pan using wax paper, then spray lightly.

Combine the crust ingredients.

Press the crust mixture into the pan bottom and partway up the sides.

Freeze the crust while you work on the filling.

Melt the butter in a pan.

Whisk the corn syrup with the sugar, pecans and vanilla, then beat in the eggs, stirring constantly.

Turn the heat down and simmer until thick, then pour into the crust.

Preheat the oven to 325°F.

Now beat the sugar and cream cheese, then add the flour and salt.

Mix in the vanilla.

Mix in the eggs, one at a time.

Stir in the sour cream until only just mixed.

Pour this mixture into the dish on top of the pecan filling.

It’s better to pour rather than spoon, so you don’t dislodge the filling or nuts.

Use 2 or even 3 layers of foil to wrap the bottom of the springform pan, then sit it in a larger dish.

Pour in water to come partway up the foil.

Put the springform pan and baking dish in the oven and bake for an hour or until just jiggly in the middle.

Turn the heat off but leave the cheesecake in the oven for half an hour.

Open the oven door a little and leave the cheesecake in there for another half an hour.

Once cool, put the cheesecake on the countertop and wrap it in plastic wrap.

Chill it overnight in the refrigerator.

The following day, you can prepare the topping.

Take the dessert out of the springform pan and set to one side.

Melt the brown sugar and butter in a pan and bring to a simmer.

Cook for 2 or 3 minutes or until dark and thick.

Take the pan off the heat and stir in the vanilla and heavy cream.

Spoon this on top of the cheesecake and serve.