Instructions:
1. Prepare the Crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan.
2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy. Blend in the vanilla extract. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and flour until just combined. Fold in the chopped pecans gently.
3. Bake: Pour the cheesecake batter over the crust in the springform pan. Bake for 55-60 minutes, or until the center is set and the top is lightly browned. Remove from the oven and allow to cool to room temperature.
4. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it set completely.
5. Serve: Before serving, drizzle the caramel sauce over the top of the cheesecake. Add a dollop of whipped cream and garnish with whole pecans.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 4 hours 20 minutes (including chilling time)
Calories: 450 kcal | Servings: 12
