CRUST: (this makes 2 crusts):

1/2 stick real butter
1/2 c. sugar
1/4 tsp. cinnamon
1/2 tsp. vanilla
1 c. flour
2 egg yolks
1/2 stick butter (melted)
2 c. crushed pecans

Cream butter and sugar. Add 2 egg yolks and cream. Add cinnamon and vanilla slowly add flour. Spread on ungreased cookie sheet about 1/4 inch thick. Bake at 350 degrees until edges golden brown (about 10 to 12 minutes). Remove and cool. When cool crush it until it is like crushed pecans. Take 1/2 of cookie and add 1 cup crushed pecans. Melt 1/2 stick butter and mix until mixture of cookie and pecan is moist.

Butter inside of 9 inch springform pan. Press the crust into pan about 1 to 1 1/2 inch on sides and firmly pack the bottom.

FILLING:

2 lbs. cream cheese
1 1/2 c. sugar
4 eggs
1/2 tsp. vanilla
1/2 c. pure whipping cream

Soften cream cheese. Cream with sugar until smooth. Add eggs one at a time beating thoroughly after each egg. Add vanilla. Whip in 1/2 cup whipping cream. Pour into pan and shake to remove air bubbles. Wrap the pan (not the top) with heavy duty aluminum foil. Place in pan of 1/2 inch water. Bake at 350 degrees for 1 hour and 40 minutes or until center of cheesecake is done. Remove and cool.