Creole Style Cheesecake (like Copeland's of New Orleans)

2 1/2 ounces bisquick biscuit mix
2 1/2 ounces flour
3 1/2 ounces pecan pieces
3/4 cup dark brown sugar
1 stick unsalted butter, melted
FOR CHEESECAKE FILLING:
2-1/2 lbs cream cheese, softened at room temperature
1/2 lb sugar
2 tablespoons vanilla extract
1 lb whipped topping (container)

FOR CHEESECAKE BASE:
Combine all dry ingredients, breaking up any large pieces of brown sugar. Add pecan pieces and melted butter and mix thoroughly. Press mixture evenly into a 10 inch springform pan.

Place pan on a baking sheet and place in a preheated 350°F oven for 13 minutes. Allow to cool at room temperature.

FOR CHEESECAKE FILLING:
Cream together softened cream cheese and sugar and vanilla until smooth. Approximately 5 minutes on high speed. Scraping sides of bowl occasionally. Fold in whipped topping gently until mixture is smooth.

Using rubber spatula scoop into pre-baked pie shell and smooth the top. Cover tightly with plastic wrap and freeze overnight or at least 8 hours.

At least 30 minutes before serving remove from freezer and place at room temperature. Cut and serve with your favorite topping or plain.

Source: Frank's Recipes