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I make this ever year due to popular request.

Pecan Pie Cheesecake

1 store bought 1 lb pecan pie ( I used Trader Joe’s store bought pie). I did not weigh it.
2cups graham cracker crumbs
1/2 cup sugar( add less to taste)
1/2 cup butter, melted
1/4 tsp. cinnamon
3 (8 oz.) packages cream cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half and half (I used whipping cream)
1 tsp. vanilla extract
1 cup powdered sugar(I used less due to sweetness of the pie)
2 T. flour
20 pecan halves

Preheat oven to 325F.
Cut pecan pie into 10 pieces. I just used the insides of the pie-left off crust and top hang of the crust.
Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 11/2 inches up sides of a 10 inch spring form pan.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on graham crust with narrow end towards center of pan.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition.
Add sour cream, half-and-half, and vanilla; beat until blended. Fold in powdered sugar and flour. Carefully pour cream cheese mixture evenly around and over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge and center.
Bake at 325F for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour.
Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.

I bought candied pecans from Trader Joes and added them on the top of the cheesecake after it was baked.
I also got some store bought caramel sauce, heated it and put in a plastic squeeze top container. I did a design on the top of the cake with this warm sauce and anchored the pecans with this sauce.