Baked Caramel Pecan Cheesecake

Instructions

1. 1

   Preheat oven to 350°F. Combine the crushed shortbread cookies and melted butter, then press the mixture onto the bottom and 1 inch up the sides of a greased 10-inch springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven temperature to 325°F.

2. 2

   Stir 1/4 cup of flour into the caramel topping. Reserve 1/3 cup of the caramel mixture and 2 tablespoons of the chopped pecans. Drizzle the remaining caramel mixture over the crust, then sprinkle with the remaining pecans.

3. 3

   In a large bowl, beat the cream cheese, sugar, vanilla, and the remaining 2 tablespoons of flour until smooth. Beat in the eggs and egg yolks just until combined, then stir in the heavy cream. Pour the mixture into the prepared crust, then place the springform pan on a rimmed baking sheet. Bake until the center is almost set, 65-70 minutes.

4. 4

   For the topping, combine the sour cream and 1/3 cup of sugar, then carefully spread the mixture over the warm filling. Bake until the topping is set, 10-12 minutes longer. Cool the cheesecake on a wire rack for 10 minutes, then carefully run a knife around the edge of the pan to loosen. Cool for 1 hour longer.

5. 5

   Chill the cheesecake for 8 hours or overnight, covering it once it's completely cooled. Just before serving, remove the side of the pan and drizzle the reserved caramel mixture over the top, then sprinkle with the reserved pecans. Refrigerate any leftovers.