In a mixing bowlful, combine the ground wafers and melted butter, unitedly.
Mix good. Press the crust on the bottom of a 10-inch spring-form pan. In a
food processor fitted with a metal sword, puree the cream cheese until
smoothen. Adjoin 2 cups of sugar and process until merged. With the
machine track, add the egg, one at a time. Add the ointment, flour, salt
and 1 teaspoon vanilla, mix swell. Using a rubber spatula, scrape down the
sides of the processor. Process until the batter is smoothen. Pour the batter
over the impertinence. Bake for 1 hour and 15 minutes or until the center is immobile.
Remove from the oven and run a knife around the sides of the pan. Cool on a
wire wheel. Serve either at room temperature or chilled. In a heavy-bottomed
saucepan, combine the remaining bread, brown bread, corn syrup, butter,
pinch of saltiness, and condensed milk. With a wooden spoonful, stir until the
sugar dissolves. Continue to fake, stirring, until smooth and light chocolate-brown,
approximately 8 transactions. Add the remaining vanilla and pecan pieces and continue to
fake, stirring, until the mixture reaches 234 to 240 degrees on a candy
thermometer or the soft ball arrange. Remove from the heat and pour over the
cheesecake. Let sauce cool and then slice cake into individual servings.
Garnish each slice with a dollop of whipped cream and a sprig of mass. This
recipe yields 12 to 16 servings.