• Make the crust: Mix crust ingredients in small bowl until the mixture is wet and well combined.
• Grease the inside of a 9 inch springform pan. Press crust mixture into bottom of pan and up the sides, about 1 inch. Refrigerate while you prepare the filling. 
• Make the filling: Preheat oven to 350ºF /180ºC.
• In a large bowl beat cream cheese, butter and sugar until completely smooth.
• Add molasses, vanilla, sour cream and cream and beat just until incorporated.
• Add eggs, one at a time, barely waiting for one to incorporate before adding the next one.
• Pour mixture into prepared pan, bake for 40 minutes.
• Reduce oven temperature to 300F and bake for an additional 30 minutes.*

Turn oven off and crack oven door. Allow cheesecake to cool down in the oven for about one hour.[mv_schema_meta name="For the filling"]For the glaze:

• Make the glaze: While cheesecake is cooling, place Karo Syrup, brown sugar and vanilla in small sauce pan and heat on low until the brown sugar has melted.

Stir in pecans and remove from heat. Allow to rest:

• Add to top of mostly cooled cheesecake. I recommend you add about 1/4 of the glaze to start, spread, and then add more. You may not use the entire amount, it's your preference.