Butter Pecan Cheesecake

1. Stage

Preheat oven to 325°. Wrap bottom of a 8" or 9" springform pan in foil. 

2. Stage

In a food processor, pulse crackers and pecans until fine crumbs form. Transfer to a medium bowl. Add granulated sugar and salt and stir to combine. Pour in butter and stir until mixture looks like wet sand and holds together when pressed with your fingertips. Press cracker mixture into bottom and up sides of prepared pan in an even layer. 

3. Stage

Bake crust until lightly golden, 15 to 18 minutes. Let cool.

4. Stage

In a medium skillet over medium heat, melt butter. Add pecans and cook, stirring often, until pecans are lightly toasted and butter is golden and smells nutty, 4 to 5 minutes. Let cool. 

5. Stage

In a large bowl, using an electric mixer on medium-high speed, beat cream cheese and granulated sugar until smooth. Add eggs, one at a time, beating well after each addition. Scrape down sides of bowl. Add sour cream and vanilla and beat until incorporated. Add toasted pecans, scraping all butter from pan into batter, and beat until just combined. 

6. Stage

Pour batter into crust; smooth top. Place springform pan in a roasting pan. Place roasting pan in oven. Carefully pour in enough boiling water to come about 2" up the sides of springform pan. 

7. Stage

Bake cheesecake until center only slightly jiggles, 60 to 70 minutes. Turn off oven, prop door open, and let cheesecake cool in oven 1 hour. 

8. Stage

Remove foil from outside of pan. Refrigerate until chilled, at least 4 hours or up to overnight. 

9. Stage

Top with whipped cream, caramel, and more pecans.