Crust Ingredients: 8 graham crackers, large sheets
3 tablespoons brown sugar
1 pound pecans
5 tbsp melted butter
To make the filling:
32 oz Softened cream cheese
1 quart sour cream
1 pound brown sugar
1 teaspoon vanilla
four huge eggs
To make the Pecan Topping:
1 1/2 cups chopped pecans
three huge eggs
1 jar caramel ice cream topping (12.25 oz)

Instructions
Preheat the oven to 350°F. Fill a 9′′x13′′ pan halfway with water and place it on the lowest rack of the oven. In the center of the oven, place a rack immediately above the pan.
To prepare the crust, pulse the graham crackers, pecans, and brown sugar in a food processor until they form a fine crumb, then dribble in the melted butter and pulse until mixed. In a 10′′ spring form pan, press the crumbs into an equal layer and up the sides of the pan. Remove from oven and set aside after 5 minutes.
Cream the cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth. Beat in the sour cream (or plain greek yogurt), brown sugar, and vanilla until incorporated, scraping down the sides of the bowl as needed. Beat in between adding the (4) eggs one at a time. Fill the spring form pan halfway.
To prepare the pecan pie topping, follow these steps: 1 1/2 cups chopped pecans should be evenly distributed over the top of the cheesecake. In a large mixing dish, combine the three eggs and the entire jar of caramel ice cream topping. Pour the mixture over the chopped pecans.
Place the springform pan on a large baking sheet lined with foil and bake for 60 to 70 minutes, or until the center of the cheesecake is only slightly jiggly.
Turn off the oven and leave the cheesecake inside for 1 to 2 hours, with the door slightly ajar. Allow it cool on the counter until room temperature before refrigerating (covered) for at least 2 hours or overnight.
To remove the cake from the spring form pan, run a knife around the edges. Gently unlock it and smooth out any rough edges before topping with additional pecans and, if wanted, caramel ice cream topping. Enjoy!