Scarlett's Cheesecake
Bon Appetit May 1988

Crust:
3/4 cup graham cracker crumbs
1/3 cup finely chopped toasted pecans (about 1 1/3 ounces)
5 tablespoons unsalted butter, melted
3 tablespoons firmly packed dark brown sugar
Streusel:
1/3 cup firmly packed dark brown sugar
2 tablespoons all-purpose flour
1 tablespoon well-chilled unsalted butter, cut into pieces
1 cup finely chopped toasted pecans (about 4 ounces)
Filling:
2 pounds cream cheese, room temperature
3/4 cup firmly packed dark brown sugar
2 tablespoons cornstarch
6 large eggs, room temperature
1/4 cup heavy cream, room temperature
1/4 cup bourbon
Bourbon Sauce (recipe follows)
Chopped toasted pecans

For crust:  Preheat oven to 425 degrees F. Mix all ingredients in small bowl. Press mixture onto bottom of 10-inch springform pan. Set aside.
For streusel:  Mix sugar and flour in bowl. Cut in butter until mixture resembles coarse meal. Mix in pecans.
For filling:  Using electric mixer beat cream cheese with sugar in large bowl until smooth. Mix in cornstarch. Blend in eggs 1 at a time. Stir in heavy cream and bourbon. Pour half of filling over crust. Sprinkle streusel over.  Cover with remaining filling. Pull knife through filling to swirl streusel. Bake 15 minutes. Reduce oven temperature to 225 degrees F. Bake until center is firm, about 45 minutes (cake may crack during baking). Transfer to rack and cool completely. Cover and refrigerate overnight.
Run sharp knife around sides of cheesecake. Release pan sides. Slice cheesecake into wedges. Spoon sauce over each piece. Sprinkle with nuts.

Bourbon Sauce
1/4 cup (1/2 stick) unsalted butter
2/3 cup firmly packed dark brown sugar
1/4 cup whipping cream
1/4 cup bourbon

Melt butter in heavy small saucepan over low heat. Add sugar and stir until dissolved. Mix in cream and bourbon. Increase heat to medium and simmer 5 minutes, stirring occasionally. Serve warm (sauce will be thin). Makes about 1 cup.
 

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