Instructions: CRUST: Combine ingredients and press into bottom of 10-inch springform pan.

FILLING: 1/3 cup firmly packed brown sugar 2 Tablespoons flour 1 Tablespoon butter 1 cup finely chopped pecans Blend ingredients together and set aside.

CAKE: 4 8 ozs. packages cream cheese 3/4 cup firmly packed brown sugar 2 Tablespoons cornstarch 6 eggs 1/2 cup sour cream 1/4 cup bourbon

temperature to 225 degrees and bake about 45 minutes longer. Cool and refrigerate.

BOURBON SAUCE: 1/4 cup butter 2/3 cup firmly packed brown sugar 1/4 cup heavy cream 1/4 cup bourbon

Melt butter. Add sugar and stir until dissolved. Add cream and bourbon and simmer 5 minutes. Spread over cold cheesecake.

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