Pecan pie cheesecake with sticky rum sauce

Ingredients

1. 250g packet butternut snap cookies
2. 1 1/4 cups pecans, toasted
3. 80g butter, melted, cooled
4. 500g cream cheese, softened
5. 1/2 cup caster sugar
6. 2 tbsp brown sugar
7. 1 tsp vanilla extract
8. 3 eggs
9. Vanilla ice-cream, to serve
10. Sticky Rum Sauce
11. 1 cup caster sugar
12. 100g butter, chopped
13. 1/2 cup thickened cream
14. 2 tbsp dark rum

Description

• Step 1

  Grease a 20cm round (base) springform cake pan. Line side with baking paper, extending paper 4cm above edge of pan.

• Step 2

  Place biscuits and 1/4 cup pecans in a food processor. Process until fine crumbs. Add butter. Process until just combined. Press mixture over base of prepared pan. Refrigerate while preparing filling.