5. Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy.
6. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one.
7. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour.
8. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.
**Note: I always end up having a mushy crust whenever I try to do a water bath for my cheesecakes – I guess I just don’t wrap the pan well enough in foil.
This time I had a Pyrex dish filled with very hot water on the bottom rack while the cheesecake baked on the top rack, and I did not have a single crack!
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