Pecan Pie Cheesecake

Pecan Pie Layer
2 Preheat oven to 350F
3 Roll out the dough and fit it into the bottom of a high sided 9 inch springform pan (or a larger springform if sides aren't very high) and up the sides OR add the melted butter to the cookie crumbs and press on the bottom and up the sides of the springform
4 Melt the butter until it is golden and then whisk in brown sugar until it is smooth
5 Remove from heat and add the corn syrup, vanilla and salt.
6 Whisk beaten eggs into corn syrup mixture.
7 Sprinkle pecans on the bottom of the springform and then carefully pour the filling mixture over them.
8 Bake for 50 minutes.
Cheesecake Layer
11 Preheat oven to 375F
12 Beat the cream cheese on low speed with the paddle attachment.
13 Add the sugar and continue beating until the sugar is well mixed in and no longer grainy.
14 Add the eggs one at a time, beating well after each addition (keep it on low speed)
15 Add the egg nog (or rum), vanilla, browned butter, toffee, and sour cream.
16 Mix well.
17 Pour over the pecan pie layer.
18 Wrap the springform pan in heavy duty aluminum foil that goes all the way up the sides.
19 Place springform in a large roasting pan and add hot water until it is halfway up the sides.
20 Bake for 50 minutes.
21 Turn oven off and leave door closed for one hour.
22 Remove cheesecake from the oven and let it cool to room temperature.
23 Cover tightly and refrigerate overnight.
Praline Topping
25 Melt the butter in a small saucepan over medium heat.
26 Whisk in the brown sugar until smooth.
27 Bring to a simmer and cook for 2 minutes, or until the sugar crystals are mostly gone, whisking constantly.
28 Remove from heat and stir in vanilla and heavy cream. 
29 Stir in the pecans and spoon the warm praline mixture over the top of the chilled cheesecake. Sprinkle with coarse salt crystals if desired.