Preheat your oven to 350 degrees F and prepare a 9-inch springform pan with non-stick spray and line the bottom with parchment paper for easy removal later. 

In a small bowl mix together graham cracker crumbs, melted butter, and 1/4 cup granulated sugar.

Mix together until well combined.

Press firmly into the bottom and sides of the prepared pan.

Bake for 5-7 minutes or until the crust is just lightly toasted.

Let cook while you prepare the cheesecake batter.

In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese for 2-3 minutes or until smooth and there are no lumps. 

Gradually add in the sugar and flour and mix until well combined. 

Add the vanilla bean paste and mix until just combined. 

Add in the heavy cream and start on low speed and slowly increase to high and mix for 1 minute.

Scrape the sides and bottom of the bowl and mix for 30 seconds to one minute to make sure there are no lumps. 

Add the eggs last, one at a time, fully incorporating after each addition. 

Pour the batter into the springform pan and gently tap on the counter 5-6 times to release any air bubbles. 

Bake at 350 for 15 minutes.

Reduce heat, without opening the oven door, to 200 degrees F. and cook for an additional 50-55 minutes or until the center slightly shakes. (Like Jell-o, it shouldn’t look watery) 

Turn off the heat and let the cheesecake set in the oven with the door closed for 30 minutes.

Then slightly crack the oven door and let the cheesecake slowly cool for about 15 minutes. 

Remove from the oven and allow to come to room temperature.

Place in the refrigerator overnight. 

Preheat your oven to 350 degrees F and spray a 9-inch aluminum pie dish with non-stick spray, set aside.

Roll your refrigerated pie crust to about a 12-inch circle and place it in the pie dish. Cut off any extra dough. 

Place the crust in the refrigerator as you prepare the filling. 

Add corn syrup, brown sugar, granulated sugar, and butter into a medium saucepan.

Heat over medium heat until the butter is melted and both sugars are completely melted. 

Remove from heat and add in the vanilla extract. 

Let the sugar mixture cool slightly.

In a small bowl, whisk the eggs until frothy.

Slowly pour the eggs into the slightly cooled sugar mixture while vigorously whisking to combine. (Pro tip: If you see bits of scrambled egg in your mixture, just run through a strainer and you will be good to go) 

Spread out the pecans on the bottom of the pie crust and carefully pour the sugar mixture over the pecans. 

Bake at 350 for 50-60 minutes or until the center slightly jiggles but the outside is set. 

Remove from the oven and allow to cool to room temperature.

Refrigerator overnight.

Preheat your oven to 350 degrees F and spray a 9-inch cake pan with non-stick spray and dust with flour, set aside. 

Add the egg, vegetable oil, buttermilk, granulated sugar, vinegar, and vanilla extract into the bowl of a stand mixer with a whisk attachment.

Whisk on high speed until combined. 

In a smaller mixing bowl mix together flour, cocoa powder, salt, and baking soda.

Add flour mixture to the wet mixture and slowly whisk until fully combined.

Add the red food coloring and mix until you get the desired color. 

Pour into the prepared cake pan and bake for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. 

Allow to cool to room temperature and then turn out onto cling wrap and wrap well.

Place in the refrigerator overnight. 

In the bowl of a stand mixer equipped with a paddle attachment, add the butter.

Mix on high speed for 1-2 minutes or until the butter is smooth and fluffy. 

Reduce the speed to low and add the powdered sugar one cup at a time, fully incorporating after each addition.

Add the cinnamon and mix until just combined. Scrape the sides and bottom of the bowl and give a quick mix. 

Next, add the vanilla and heavy cream and mix on high speed for 1-2 minutes or until you have a “whipped” consistency. 

Remove the pecan pie from the pie dish and if desired remove any extra crust and place it on a cake stand or serving plate.

Top with about 3/4 cup frosting and smooth evenly. 

Top with the cheesecake layer and top with about 3/4 cup frosting and smooth. 

Finally, place the cake layer on top and smooth half of the remaining buttercream over the entire cake filling any holes in the layers. (It does not have to be pretty; the point is to fill the cracks and seal in the crumbs) 

Place the cake in the refrigerator for 20-30 minutes or until the buttercream slightly hardens. 

Smooth the remaining buttercream over the cake and pipe a border around the top if desired.

Top with crushed pecans and serve.