Ingredients
2 cups crushed shortbread cookies3 tablespoons butter, melted1/4 cup plus 2 tablespoons all-purpose flour, divided1 jar (12-1/4 ounces) caramel ice cream topping1 cup chopped pecans, divided 5 packages (8 ounces each) cream cheese, softened1-3/4 cups sugar1-1/2 teaspoons vanilla extract4 large eggs, room temperature, lightly beaten2 large egg yolks, room temperature, lightly beaten1/3 cup heavy whipping creamSOUR CREAM TOPPING:2 cups sour cream1/3 cup sugar
Preparation
Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the side of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°.
Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans.
In another bowl, beat cream cheese, sugar, vanilla and remaining 2 tablespoons flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes.
For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. 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, covering when completely cooled. Remove side of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.
