Preheat oven to 175° C (350° F) degrees. All ingredients at room temp.
Mix together biscuits and 1/2 cup melted butter, stirring well to combine. Press into bottom and up sides of 23cm (9?) pan.
Bake for 10 minutes and set aside to cool.
Mix sugar, corn syrup, 1/3 cup butter, eggs, chopped pecans and vanilla extract in a medium saucepan.
Bring to a boil over medium-high heat. Reduce heat and simmer until it thickens, about 8-10 minutes, stirring constantly. Pour the filling into the biscuit crust and set aside.
For the cheesecake:
Reduce oven to 160° C (325° F) degrees.
With a mixer, beat the cream cheese at medium speed until creamy. Add sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each addition. Reduce speed to low, and add sour cream and vanilla. Beat until well combined and pour over the filling of pecans.
Put in the oven and bake for 1 hour. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
Remove from the oven and run a knife along the outside edges to loosen cheesecake from the sides of pan.
Let in pan to cool completely. Let it chill for at least 4 hours before serving, or even better 24 hours, to mature the flavor.