**Directions**
1. **Prepare the Crust:**
Preheat your oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch pie dish, crimping the edges if desired. Set aside.
2. **Make the Cheesecake Layer:**
In a medium bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Spread this mixture evenly over the bottom of the prepared crust.
3. **Prepare the Pecan Layer:**
In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla extract until well combined. Gently fold in the pecan halves.
4. **Assemble the Pie:**
Carefully pour the pecan mixture over the cheesecake layer, spreading it evenly without disturbing the cheesecake base.
5. **Bake:**
Place the pie in the preheated oven and bake for 50-60 minutes, or until the pecan filling is set and the top is golden brown. If the crust edges brown too quickly, cover them with aluminum foil during baking.
6. **Cool and Serve:**
Remove the pie from the oven and let it cool completely on a wire rack. For best results, chill the pie in the refrigerator for at least 2 hours before slicing and serving.
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**Serving and Storage Tips**
– **Serving Suggestions:** Serve this pie chilled or at room temperature. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
– **Storage:** Cover the pie loosely with plastic wrap or foil and store it in the refrigerator for up to 4 days.
– **Freezing:** To freeze, wrap the entire pie or individual slices tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
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