1 c. finely chopped pecans
1 c. firmly packed light brown sugar
1/2 stick (1/4 c.) unsalted butter, melted & cooled
1/2 tsp. cinnamon
2 (8 oz.) pkg. cream cheese, softened
2 lg. eggs
1/4 c. Cognac
1 tsp. vanilla
1/2 c. coarsely chopped lightly toasted pecans
3/4 c. granulated sugar

In a small bowl combine well the finely chopped pecans, 1/4 cup of the brown sugar, the butter and the cinnamon and press the mixture into the bottom and 1/2 inch up the side of a 9 inch springform pan.

In a large bowl beat together the cream cheese and the eggs until the mixture is light and fluffy, add the remaining 3/4 cup brown sugar, the Cognac and the vanilla, beating and beat the mixture until it is smooth. Stir in the chopped toasted pecans. Turn the mixture into the shell and bake the cheesecake in a preheated 300 degree oven for 1 hour, or until the center is just set. Turn the oven off and let the cheesecake cool completely in the oven with the door propped open a few inches.

In a saucepan combine the granulated sugar and 1/2 cup water, cook the mixture over low heat, stirring and washing down the sides of the pan with a brush dipped in cold water, until the sugar is dissolved, and boil it, swirling the pan, until it is a golden caramel. Pour the caramel carefully over the cheesecake and with a knife spread it to the edges. Chill the cheesecake, covered loosely, for at least 12 hours and up to 24 hours.