Apple Cider Caramel Pecan Cheesecake

Pulverize the graham crackers, sugar, and pecans, then mix with melted butter until moistened.

Press into a springform pan, going 3/4 of the way up the sides. Bake for 10 minutes.

Beat the cream cheese until smooth, then add the sugar and mix.

Add whisked eggs and mix on low until combined.

Add the sour cream and fold it in by hand.

Pour the cheesecake batter into the baked graham cracker crust.

To make the caramel, reduce apple cider until a thin molasses forms.

Add the butter, sugars, and heavy cream and mix to melt.

Cook to 250F, then allow it to cool and thicken slightly.

Stir in toasted pecans, then allow it to come to a full room temperature. Pour over the cheesecake or cheesecake slices.