Combine crust ingredients and pat into bottom of 9-inch springform pan; set aside.
Combine all Pecan Pie Filling ingredients except vanilla and pecans in large saucepan. Blend well and bring to a boil over medium-high heat, stirring constantly so that mixture doesn't scorch. Boil for 1 minute until thick. Remove from heat and add vanilla and pecans. Pour over crust.
For cheesecake filling, beat cream cheese with brown sugar and vanilla in large mixer bowl, until light. Add eggs, one at a time, beating until smooth. Pour over pecan pie filling. Bake at 350° for 45 minutes until edges are set but center still looks a bit soft.
Remove from oven and cool on wire rack to room temperature . Cover and chill at least 3 hours. Can be made up to 1 day ahead.