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Date Posted: 02:14:42 10/25/02 Fri
Author: s
Subject: Pecan Pie Cheesecake

2-pound,4-ounce frozen Mrs.Smith's Special Recipe Southern Pecan Pie
2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup butter,melted
1/4 teaspoon cinnamon
16 ounces cream cheese,softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 teaspoon vanilla extract
1 cup confectioners sugar
1 tablespoon all-purpose flour
16 pecan halves

1.Heat oven to 325 F.Thaw pie.Cut into 20 slices.

2.Stir cracker crumbs and next 3 ingredients;press onto bottom and 1
1/2 inches up sides of 10-inch springform pan.

3.Arrange 10 pie wedges in a spoke design in pan,placing 1 cut side
of each wedge on crust with narrow end toward center of pan.Reserve
remaining pie for another use.

4.Beat cream cheese until smooth;add eggs,one at a time, beating
after each addition.Beat in sour cream,half-and-half, vanilla. Fold
in confectioners sugar,flour.Pour cream cheese mixture over pecan pie
wedges,making sure wedges remain in place.Arrange pecan halves around
edge.

5.Bake at 325 F 50 minutes.Turn off oven.Let cake stand in oven 1
hour.Remove to a wire rack,and let cool completely.Chill at least 8
hours or overnight before serving.

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