Instructions

To make the crust:

1. Preheat your oven to 160C/325F. Line an 8" push pan or springform pan with parchment paper, and lightly grease sides.
2. Toast the pecans and walnuts in a frying pan on a medium heat, toast for five mins and keep them moving the whole time so they do not burn.
3. Transfer to your Vitamix/food processor and add the pinch of cinnamon. Pulse until coarsely ground.
4. Transfer to a small bowl and add the melted butter and golden syrup, stir to coat all the nuts.
5. Spoon into your prepared tin and use the back of spoon or your fingers to press into the pan until you have an even layer covering the bottom, push up the sides about 1/4"
6. Bake for 10 minutes, then leave to cool while you make the cheesecake filling.

To make the cheesecake:

1. Beat the sugars and cream cheese until well combined.
2. Add the eggs one at a time, beating to fully combine after each addition.
3. Beat in the vanilla and greek yogurt gently so not create too much air.
4. Pour the cheesecake batter onto the cooled crust
5. Bake for 60-75 minutes, until the edges are starting to turn golden and the centre is just set. It should still have a good wobble to it, it will continue to cook as it cools.
6. Leave on a wire rack to cool completely, then chill in the fridge for a minimum of four hours, preferably overnight.

To make the topping:

1. Toast your roughly chopped pecans as you did for the crust, and set aside.
2. Put the brown sugar, golden syrup, cream and bourbon into a small saucepan, bring to a gentle boil on a medium heat. Reduce heat and leave to simmer for 5 minutes, stirring frequently.
3. Remove from heat and stir in vanilla and cinnamon
4. Stir in pecans until fully combined.
5. Transfer to a heatproof bowl and leave to cool completely.

To make the whipped cream:

1. Put the cream, bourbon and brown sugar in a bowl and whip with an electric hand mixer (or with a hand whisk if you wanna build up your muscles!) and whip until soft peaks form - cream will hold its shape and be fluffy.

To assemble:

1. Remove the cheesecake from the pan (if you did not so before chilling) and set on your serving plate/stand.
2. Spoon the pecan pie topping over the top of the cheesecake, leaving a 1/2" border around the edge. Don't be afraid to pile it high!
3. Spoon the whipped cream into a piping bag fitted with a star tip. Pipe large "stars" around the border.
4. Decorate with extra pecans if you like
5. Keep in the fridge until ready to serve