Italian Butterscotch Cheesecake with a Buttery Pecan Crust

DIRECTIONS

• Preheat the oven to 350 degrees F.
• To make the crust, pulverize the pecans in the food processor.
• Add the flour and the butter and whiz around until combined.
• Press the crust into a 10 inch springform pan.
• Bake in the oven for 10 minutes and then remove and cool.
• Keep the oven going, but turn it up to 425 degrees F.
• To make the filling, in an electric mixer mix the ricotta cheese with the brown sugar.
• Melt the butterscotch chips in the microwave or in a double boiler.
• Add to the cheese mixture and mix on medium speed until combined.
• Add the eggs, flour and vanilla.
• Mix until just combined.
• You don't want to incorporate too much air into the cheese since that will cause the cheesecake to crack.
• Pour the filling into the crust.
• Bake at 425 degrees F for 10 minutes.
• After 10 minutes, turn down the oven to 250 degrees F.
• Bake for one hour.
• Do not attempt to open the oven to peek at the cheesecake.
• After one hour, turn off the oven, and leave the cheesecake in there for an additional hour.
• Place the cheesecake in the refrigerator for at least 4 hours.