Are you sure you want to delete this recipe?
This recipe was uploaded by alashley
Place the cream cheese in a large mixing bowl, pour over the condensed milk and add the vanilla
Dissolve the gleatine in a third cup of cold water over some warm-hot water and pour into the cream cheese mixture. Beat for several minutes until mixture is very smooth and creamy. Pour mixture over base and spread evenly then place in the freezer (yes freezer! Trust me it will be much easier and cleaner popping the whole thing out when it is frozen and much cleaner to cut as well)
In a small sauce pan place in the butter and melt down over low-medium heat, add in the sugar and whipping cream and stir until sugar has dissolved.
Add in the pecans and continue stiring for another 2-3 minutes, lowering the heat if it seems to high.
To serve cut a wedge of the cheesecake leave out at room temperature for about 30 minutes to thaw and top with some of the sauce slightly warmed (about 10 seconds in a microwave should do the trick)