Preheat the oven to 350° Fahrenheit. Prep a 9x13 inch pan: grease with butter or cooking spray then line with parchment paper, and grease again then set aside. In a large bowl, whisk all dry ingredients for the crust, then add the cold cubed butter and knead into the dry ingredients until crumbly and sandy. Add the egg and water and knead into the dough. Once combined, press crust into the bottom of the pan and set aside.

In a clean large bowl, use an electric mixer to beat the room temp cream cheese and sugar until smooth and fluffy. Add the eggs and vanilla and beat until smooth and combined. Pour the cheesecake batter into the unbaked crust and use a spatula to smooth until evenly distributed.

In the same large bowl, cleaned, whisk all filling ingredients except pecans until combined and thick. Pour in the pecans and stir with a spatula. Pour filling on top of the cheesecake layer and spread until pecans are evenly distributed. Bake for 50-60 minutes until center is nearly solid but edges aren't too dark. Let cool before lifting out and slicing.