Crust:

In a large bowl, combine butter and confectioners’ sugar. Cream together until light and fluffy. Stir in flour and baking powder. Blend until thoroughly combined. 

Pat into 3-inch high, 10-inch round pie pan, taking care to press dough up the sides of the pan. Refrigerate while preparing the pecan pie filling.

Pecan Pie Filling:

Combine sugar, corn syrup, butter, eggs, pecans, vanilla, and cinnamon in a medium saucepan. Stir until combined. 

Bring to a boil over medium-high heat. Reduce heat, and simmer until thickened, about 8 to 10 minutes (not longer), stirring constantly. 

Pour into crust. Allow to cool for at least 10 minutes while preparing the cheesecake filling.

Cheesecake Filing:

Preheat oven to 325°F. Beat the cream cheese, sugars, and flour together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla and mix just until combined. 

Pour over pecan pie filling. Bake at 325°F for 50 to 55 minutes, until center of the pie is set. Remove and cool.

Brown Sugar Cream:

Whip cream and brown sugar until soft peaks form. Garnish each slice of cheesecake with a dollop of cream.