Instructions

For Crust

1. Preheat the oven to 350° and prepare a 9 inch springform pan by spraying the pan with nonstick spray, laying the bottem of the inside with a parchment paper circle, then lining the outside with parchment paper.
2. Place the wafers in a food processor or a freezer bag. Pulse in the food processor or crush the wafers in a plastic bag with a meat tendorizer or rolling pin until you get course crumbs.
3. Add the sugar and pulse in the food processor or massage around in the bag to incorperate.
4. Add the melted butter and pulse in the food processor or massage around in the freezer bag to combine until you get the texture of wet sand.
5. Press the mixture in the prepared pan in an even layor.
6. Bake for about 10 minutes or until golden brown.
7. Set aside.

Pecan Pie Filling

1. Add all ingrediants and stir together thoroughly.
2. Bring to a boil over medium high heat
3. Reduce the heat to low and cook for 6 minutes. Stir about once a minute.
4. Pour on top of prepared crust.
5. Freeze this for 1 hour.

Cheesecake Layer

1. Place the cream cheese in the bowl of your stand mixer fitted with a paddle attachment or regular bowl with a hand mixer. Beat on medium speed until smooth. About 5-10 minutes. Scrape down the sides and the bottem of the bowl and beat again until smooth.
2. Repeat this step with the vanilla extract, sugar and then greek yogurt. Make sure everything is fully incorperated and completely smooth before the next step.
3. Add the eggs one at a time, beating between each addition. Scrape down the sides and the bottem of the bowl and beat once more until completely smooth.
4. Pour the batter on top of the pecan pie layer.
5. Place the cheesecake in a waterbath and bake for 1 hour or until the cheesecake is set around the edges but slightly jiggly in the center.
6. When the cheesecake is done, turn off the oven and crack the oven door. Leave the cheesecake in the oven for an additional hour to cool completely.
7. Place the cheesecake in the fridge overnight.

Dulce De Leche

1. Place a can of sweetened condensed milk in a large, heavy bottem pot.
2. Fill the pan with water,enough to cover the can by 2 inches.
3. Over medium high heat, bring to a boil.
4. Reduce the heat to low and simmer for 4 hours. Tip the can on it's side to prevent rattling around in the pot.
5. Have a kettle of just boiling water ready and a timer set for every 30 minutes. At which time you will fill the pot with more water if it needs it. Keep the water 2 inches above the top of the can. You run the risk of the pressure increasing and the can exploding if the water level gets too goes below the top of the can.
6. Shut the heat off and remove the can with tongs. Allow the can to cool completely for at least 2 hours before opening. When the can is still hot it has lots of built up pressure and can explode.
7. Open the can and transfer the contents to a separate bowl.
8. Add salt and vanilla extract and stir to combine.

Candied Pecans

1. Spread the pecans on a cookie sheet and toast at 350° for 5 minutes or until golden brown.
2. Transfer the pecans to a small saucepot along with the sugar and water.
3. Bring to a boil and cook until all the water is evapotated and all the pecans are coated.
4. Allow to cool. Make sure they are seporated so they don't stick together.

For Decoration

1. Take the cheesecake out of the fridge and run a hot offset spatula around the sides but don't release the side of the pan.
2. Spread the Dulce De Leche on top in an even layer.
3. Arrange the candied pecans around the edge of the cake.
4. Release the sides of the pan.