Crust Instructions:  

1. Grease the inside of a 9-inch springform pan. Wrap the exterior of the pan with three layers of heavy foil. Set aside. 
2. Place a large roasting pan in the middle of the oven. Fill ¼ full of water. Preheat the oven to 325°F. 
3. Add graham crackers to the bowl of a food processor and pulse until crumbs look like fine sand. Add sugar, cinnamon, ginger and Kerrygold Naturally Softer Butter and pulse until incorporated. 
4. Pour crumb mixture into the prepared pan. Use the bottom of a measuring cup to evenly press the crumbs into a crust in the bottom of the pan. Place the pan in the refrigerator while you make the cheesecake batter.  

Cheesecake filling Instructions:  

1. Place cream cheese and sugar in a large mixing bowl and beat until fluffy (about 2 minutes). 
2. Add sour cream, vanilla and flour and mix until smooth. 
3. Add eggs one at a time, mixing thoroughly after each addition. 
4. Remove crust from refrigerator and pour batter into prepared crust. Gently place the pan directly into the water bath in the oven. Bake for 75 minutes. Turn the oven off, leave the cheesecake in the oven and prop the oven door open with the handle of a wooden spoon for another 60 minutes. 
5. Remove cheesecake from the oven and allow cheesecake to completely cool on a wire rack. Refrigerate for at least 8 hours before serving. 

Pecan Pie Filling Instructions: (Make right before serving) 

1. Melt Kerrygold Naturally Softer Butter in a small saucepan over medium low heat. 
2. Add brown sugar and whisk to combine. Cook for 2 minutes or until sugar is dissolved and smooth. 
3. Add whipping cream, vanilla, and cinnamon and whisk to combine. Stir in pecans. 
4. Remove from heat and let sit for 30 minutes before pouring over the top of the chilled cheesecake. 
5. Do not refrigerate cheesecake with the pecan pie topping or the caramel will get too hard. Add right before serving. 

Recipe by Garnish with Lemon.