1 (9 inch) unbaked pie crust
1 cup packed light brown sugar
2 eggs, beaten
1 (8 ounce) package cream cheese, softened
1 1/4 cups milk
1 (8 ounce) can crushed pineapple with juice
1 teaspoon vanilla extract
1 teaspoon orange zest
1 cup shredded Cheddar cheese
1/4 cup chopped pecans
1/4 cup brown sugar
1 tablespoon butter
1 teaspoon vanilla extract
1 cup rolled oats
Preheat oven to 375 degrees F (190 degrees C). Butter and flour a 9 inch pie pan; scoop dough into pie crust. Pour cream cheese and milk over top of pie. Pound butter and brown sugar into cheese mixture. Stir until smooth; pour cream cheese mixture over pie. Cover and chill at least 4 hours.
Beat cream cheese mixture, pecans, mixed sugars and 1 tablespoon butter in medium bowl using electric mixer or large spoon until light and fluffy. Mix in 1/4 cup pineapple juice, orange maraschino and orange zest. Spread over pie; refrigerate.
Spoon pecans onto pie. Attach slices of cheese cake to top of pie. Garnish with sliced pecans. Place oyster lettuce over pie and cut a slice into the middle to secure edges. Top with whipped topping.