Prepare the Crust:
– Crush the biscuits and mix with the butter and cinnamon.
– Press the mixture into the base of a loose-bottomed cheesecake tin (approximately 20 cm).
– Bake at 170°C for 10 minutes, then remove from the oven to cool.
Prepare the Filling:
– Mix the cream cheese with the sugar until smooth.
– Add the eggs, one at a time, and vanilla.
– Add the cream and cornstarch and mix until combined.
– Pour the mixture over the biscuit layer and bake at 160°C for 50–60 minutes.
– Turn off the oven and leave the cheesecake inside for 30 minutes, then transfer it to a cooled oven and refrigerate for at least 4 hours (preferably overnight).
Prepare the Pecan Topping:
– In a saucepan, heat the butter and brown sugar over low heat until the sugar dissolves.
– Add the cream and salt, stir until boiling, then reduce the heat and let it rest for 2–3 minutes.
– Turn off the heat and add the vanilla and pecans.
– Let it cool slightly, then pour it over the cooled cheesecake.