For the crust:
2 cups graham cracker crumbs
½ cup melted butter
⅓ cup light brown sugar
For the pecan filling:
1½ cups chopped pecans
2 eggs
⅓ cup butter
1 cup granulated sugar
1 cup light corn syrup
1 teaspoon vanilla extract
For the cheesecake:
16 ounces cream cheese, softened
3 eggs
1 cup granulated sugar
½ cup sour cream
1½ tablespoons all-purpose flour
1 tablespoon vanilla extract
¼ teaspoon salt
For the pecan topping:
1 cup chopped pecans
⅓ cup light brown sugar
¼ cup butter
¼ cup heavy cream
½ teaspoon vanilla extract
Instructions:
The lunch lady at my school cafeteria used to make these cookies. They were always the best!.
LEMON MERINGUE CHEESECAKE
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