Caramel Pecan Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
2. Make the cheesecake filling
   In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add 1 cup sugar and beat until well combined. Mix in vanilla extract, salt, and flour. Add eggs one at a time, beating on low speed just until each is incorporated. Fold in sour cream, being careful not to overmix.
3. Add caramel and pecans
   Pour half of the cheesecake batter over the cooled crust. Drizzle with 1/3 cup of caramel sauce and sprinkle with 1/2 cup of chopped pecans. Pour the remaining batter on top, smoothing the surface with a spatula.
4. Bake the cheesecake
   Place the springform pan on a baking sheet. Bake at 325°F for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
5. Chill and set
   Remove cheesecake from oven and run a knife around the edges to loosen it from the pan. Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight until fully set.
6. Prepare topping
   Before serving, warm the remaining 2/3 cup of caramel sauce slightly until pourable. Pour over the top of the chilled cheesecake, allowing it to drip down the sides. Sprinkle the remaining 1 cup of toasted pecans over the caramel layer.