1/2 cup butter, softened
1 cup chopped pecans
1 tablespoon butter, melted
Cheesecake Filling:
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 tablespoon Gold Medal™ all-purpose flour
1 egg
1 teaspoon vanilla
Brown Sugar Sauce:
4 tablespoons butter
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon vanilla
Heat oven to 350°F. Generously grease 9-inch glass pie plate with shortening. In large bowl, stir together cookie mix and 1/2 cup softened butter; mix with pastry blender or fork until crumbly. Press 2 1/2 cups of the crumbly mixture in bottom and up side of pie plate. Add pecans and 1 tablespoon melted butter to remaining crumbly mixture; toss to combine, and set aside. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add granulated sugar and flour; blend well. Add egg and 1 teaspoon vanilla; beat until smooth. Spread cream cheese mixture in cookie crust. Top with remaining crumbly pecan mixture. Bake 28 to 33 minutes or until top of pie is light golden brown. Cool 1 hour; refrigerate at least 3 hours before serving. One hour before serving, make Brown Sugar Sauce. To make sauce: In 1 1/2-quart saucepan, melt 4 tablespoons butter over medium heat. Add brown sugar; cook 3 to 5 minutes, stirring frequently, until sugar dissolves. Reduce heat to low; carefully stir in whipping cream and 1 teaspoon vanilla. Return heat to medium; heat to simmering. Cook 1 to 3 minutes, Stirring constantly, until mixture is slightly thickened. Cool 45 minutes before serving. Sauce should still be pourable. Using sharp knife, cut pie, and serve drizzled with sauce.