Gooey Caramel Pecan Pie Cheesecake

Ingredients

• 12 cup pecan ginger cookies(200g)
• 21.5 cup pecans(150g)
• 30.5 cup vegan butter(115g)
• 41 cup brown sugar(200g)
• 516 oz vegan cream cheese(450g)
• 62 tablespoon cornstarch(16g)
• 72 teaspoon vanilla extract(10g)
• 80.5 cup vegan caramel sauce(150g)

Instructions

1. 1Preheat oven to 350°F (175°C).
2. 2Crush pecan ginger cookies and mix with melted vegan butter to form the crust.
3. 3Press the crust mixture into the bottom of a springform pan and bake for 10 minutes.
4. 4Prepare the pecan pie filling by mixing pecans, brown sugar, and vegan caramel sauce.
5. 5Spread the pecan pie filling over the baked crust.
6. 6In a bowl, beat vegan cream cheese, cornstarch, brown sugar, and vanilla extract until smooth.
7. 7Pour the cheesecake batter over the pecan pie filling.
8. 8Bake for 45-50 minutes, or until the cheesecake is set.
9. 9Cool completely, then top with additional caramel pecan pie topping.
10. 10Refrigerate for at least 4 hours before serving.