Preheat oven to 350°. Combine wafer crumbs and brown sugar.

Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.

Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat.

Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.

Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy.

Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one.

Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour.

Turn off oven and leave cheesecake in oven with the door closed for 1 hour.

Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of the pan. Let cool.

Chill for at least 4 hours before serving.