Shirleys Pumpkin Cheesecake - ground pecans

Method

• Preheat the oven to 350 degrees and set a rack in the middle level.
• Lightly butter a 9-inch springform pan.
• In a bowl, combine ground pecans, chopped pecans, vanilla wafer crumbs with the butter and stir until combined.
• Press crust over the bottom and up the sides of the springform pan.
• Bake for 8-10 minutes, and then set pan aside.
• In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula.
• The mixture will be crumbly.
• Press the dough into the bottom of the prepared pan.
• Bake for about 20 minutes, until dry and golden.
• Cool the pastry layer.
• Lower oven temperature to 325 degrees.
• For batter, beat cream cheese by machine on medium speed, until light.
• Beat in sugar, spices and puree, scraping bowl and beaters often.
• Beat in eggs and yolks, scraping often again.
• Scrape batter into prepared pan.
• Place pan on double square of foil and fold foil around pan bottom.
• Place springform in a small roasting pan and add an inch of warm water to roasting pan.
• Bake cheesecake about 50 to 60 minutes, or until slightly firm in center.
• Cool on a rack; wrap and refrigerate when cold.
• To serve, remove springform side and slide cake to a platter.