Ingredients
2 cups chocolate wafer crumbs3 tablespoons butter, melted3/4 cup hot caramel ice cream topping3/4 cup chopped pecans, toasted5 packages (8 ounces each) cream cheese, softened1-3/4 cups sugar1-1/2 teaspoons vanilla extract2 tablespoons all-purpose flour4 large eggs, room temperature, lightly beaten2 large egg yolks, room temperature, lightly beaten1/3 cup heavy whipping cream1/4 cup bourbonOptional: Whipped cream, pecans and extra caramel sauce
Preparation
Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the side of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°.
Meanwhile, drizzle caramel topping over crust; sprinkle with pecans.
In another bowl, beat cream cheese, sugar, vanilla and flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust. Place springform pan in larger baking pan; add 1 in. hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen side from pan with a knife, remove foil.
Chill for 8 hours or overnight, covering when completely cooled. Remove rim of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.
