Preheat oven to 325 degrees.
In a mixing bowl, combine the ground wafers and melted butter, together. Mix well. Press the crust
on the bottom of a 10-inch spring-form pan. In a food processor
fitted with a metal blade, puree the cream cheese until smooth. Add 2 cups of sugar and process until incorporated. With the machine running, add the eggs
, one at a time. Add the cream, flour, salt and 1 teaspoon vanilla, mix well. Using a rubber spatula
, scrape down the sides of the processor. Process until the batter
is smooth. Pour the batter over the crust. Bake for 1 hour and 15 minutes or until the center is firm. Remove from the oven and run a knife around the sides of the pan. Cool on a wire rack. Serve either at room temperature or chilled. In a heavy-bottomed saucepan
, combine the remaining sugar, brown sugar
, corn syrup, butter
, pinch of salt, and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the remaining vanilla and pecan
pieces and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F on a candy thermometer
or the soft ball stage. Remove from the heat and pour over the cheesecake
. Let sauce cool and then slice into individual servings.
each slice with a dollop
of whipped cream
and a sprig of mint