Ingredients

Instructions

1. 1

   Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

2. 2

   In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.

3. 3

   In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.

4. 4

   Mix in the sour cream and vanilla extract until well combined.

5. 5

   Add the eggs one at a time, beating on low speed just until blended. Do not overmix.

6. 6

   Pour the batter over the crust. Place the springform pan on a baking sheet to catch any leaks.

7. 7

   Bake for 60 to 70 minutes, or until the center is almost set but still slightly jiggly.

8. 8

   Run a knife around the rim of the pan to loosen the cake. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.

9. 9

   Remove from the oven and refrigerate for at least 4 hours or overnight.

10. 10

    To make the sauce, combine brown sugar, heavy cream, and a pinch of salt in a small saucepan over medium heat. Simmer for 5 minutes stirring constantly until thickened. Let cool.

11. 11

    Before serving, top the chilled cheesecake with toasted pecans and drizzle generously with the salted caramel sauce.