Caramel Pecan Cheesecake
2 cups crushed shortbread cookies
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons all-purpose flour, divided
1 jar (12-1/4 ounces) caramel ice cream topping
1 cup chopped pecans
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
2 egg yolks
1/3 cup heavy whipping cream
SOUR CREAM TOPPING:
2 cups (8ounces each) sour cream
1/3 cup sugar
In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel topping. Set aside 1/3 cup caramel mixture and 2 tablespoons pecans for garnish. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans.
In a large bowl, beat the cream cheese, sugar vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream.
Pour over crust. Bake at 325° for 65-70 minutes or until center is almost set.
In a small bowl, combine sour cream and sugar; carefully spread over warm filling. Bake 10-12 minutes longer or until topping is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture and sprinkle with reserved pecans. Refrigerate leftovers. Yield: 12 servings.
Recipe found here: Caramel Pecan Cheesecake