6. In a small bowl, mix together the crushed vanilla wafers, chopped pecans, and melted butter for the topping. Sprinkle this mixture evenly over the cheesecake filling.
7. Place the springform pan on a baking sheet to catch any potential drips, and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
8. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour.
9. Remove the cheesecake from the oven and allow it to cool completely before refrigerating for at least 4 hours or overnight.
10. Once chilled, carefully remove the cheesecake from the springform pan, slice, and serve. Enjoy
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