I made this with the crust from Pumpkin Cheesecake II from this site. I made it in a spring form pan. This may have contributed to some of my troubles. The pecan pie syrup started on top, but after baking it was at the bottom of the whole dish. It cooked into the crust, which was half pecans, so that was ok. The pecans on top had enough syrup on them to sweeten and form a crust. The cheesecake maintained it's own individual layer. It was a good flavor combination. Next time, I think I would follow my instinct and bake the cheesecake first to form a barrier to the pecan pie syrup.