This cheesecake really has it all rich gooey caramel over toasted pecans and a divinely creamy cheesecake. This cheesecake was inspired by this recipe found on Chow

You should begin by letting all your ingredients (except the heavy cream) sit at room temperature for 1/2 hour to an hour. 

Ingredients:
To make the crust:
1 & 1/2 cups graham crackers crushed or ready crumbs (I used HoneyMaid crumbs)
1/4 cup butter, softened

To make the cheesecake:
1360 grams of cream cheese (I know this seems like an odd number but it's the equivalent of six 8oz containers of cream cheese or 3 1/2 large tubs of cream cheese. Don't try to cut calories by going low fat, go ahead and enjoy full fat cream cheese)
1 & 1/2cups granulated sugar 
2 egg yolks
4 eggs
2 teaspoons pure vanilla extract

To make the caramel:
1 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
4 tablespoons unsalted butter (1/2 stick)
3/4 cup heavy cream
2 cups of pecans halves or pieces (for topping)

Let's Begin:
Preheat oven to 325 F.

I always like to begin by lining my springform pan with parchment paper, I cut a piece approximately 1 1/2 size the bottom of my springform pan and I assemble my springform pan as I normally would and then trim the edges (as shown below). This is done so that I can easily transfer my cheesecake to a cake board so I don't get stuck taking and probably losing the bottom of my springform pan at someone's house. Here's another hint, if you flip the bottom of the pan upside down you have a flat smooth surface rather than an indented surface, again I find using this side with my parchment paper makes moving the cheese cake easier. Just make sure it snaps in tight!

Using butter, oil or cooking spray, grease the sides of your springform pan (and the bottom if you have not used parchment paper).

In a medium bowl, using your hands mix together the graham cracker crumbs and butter until all crumbs are coated and you have sort of a wet sand texture.

Press the graham cracker mixture into the bottom of the springform pan until you have a nice even layer and set aside.

In a medium sized bowl add the cream cheese and sugar and using an electric mixer beat on medium (2 or 3) until combined and it is smooth and lump free.

Add the egg yolks and beat until just combined. Now add the whole eggs and again beat until just combined. 

Add the vanilla extract and beat for a few more seconds until combined. 

***Note: It is important that you do not over beat the cheesecake at any stage in the process, the less you work it the better***

Spoon your cheesecake mixture into the graham cracker crust prepared earlier. Place in the oven until your cheesecake is set, approximately 50 to 60 minutes. You will know your cheesecake is set when you stick a toothpick into the centre of the cheesecake and it comes out clean. ***Note: try not to open the oven door too check on the doneness of your cheesecake too often, let it do it's thing and do not over bake your cheesecake, as soon as the toothpick comes out clean it is done.***

Once your cheesecake is done, turn off the oven and open the oven door half way and let the cheesecake sit in the oven for an hour (This step is to ensure the cheesecake sets completely without over cooking it). After an hour move your cheesecake to a cooling rack to finish cooling completely.

***Note: Cheesecake is a finicky dessert and even if you take all precautions to make sure it comes out right (not over beating, and not over baking) sometimes it still cracks. Do not be discouraged, it still tastes amazing and we will be covering the top anyway so no one will know :)***

While your cheesecake is cooling begin the caramel sauce. Place the sugar, water and lemon juice in a saucepan and let it come to a boil over high heat. Once it begins to boil turn the heat to medium and let it continue to simmer until it turns an amber colour (approximately 10 minutes). When the colour begins to change, watch it because it can go from perfect to burnt in minutes!

***Important Note: fight the urge to stir your sugar mixture at all while it is on the stove, if you stir it you will remove the moisture from the sugar and you will end up with rock candy instead of syrup. If it suppresses your desire to stir you can swirl the mixture around by gently using the handle of the saucepan to turn the pan in a gentle round motion.***

When your sugar mixture turns the colour you want, turn the heat to low and add your butter, stirring while you add. The mixture will bubble up when you do this. 

Once the butter has melted, very carefully add your cream and continue to stir, again the mixture will bubble up. Continue to simmer the caramel on low heat for another 3 to 5 minutes, stirring constantly. The mixture will have thickened but might still appear runny, that's okay, it will further thicken when it cools.

Remove from heat and allow to come to room temperature. At room temperature it should be thickened but still gooey enough to pour. 

Toast the pecans by placing in an oven preheated to 400 F, toast for approximately 5-7 minutes. Remove the pecans and allow to cool. Once your cheesecake and pecans are cool you can either arrange the pecans on your cheesecake or just place them on top of your cheesecake.

Run a sharp knife around the perimeter of the cheesecake to loosen it from the pan, this should be easy since we greased the pan earlier. Very carefully release your springform pan from the cheesecake. 

Gently pour the caramel over top of the pecans, I let all the caramel goodness run over the sides of the cheesecake, the more the yummier :). 

And you're ready to enjoy this decadent masterpiece. You can also make mini ones by making the cheesecakes in ramekins and flipping them over once they are completely cooled.