Pecan Caramel Cheesecake

Pulverize the graham crackers, pecans, and sugar in a food processor until fine and sandy.

Mix together with the butter until moistened then press it into the bottom and sides of a springform pan. Bake and cool.

Beat the cream cheese, cornstarch, and sugar until smooth then scrape down the sides.

Add the whisked eggs and mix until just combined.

Add the sour cream and fold it in by hand until completely combined.

Add the cheesecake filling to the cooled crust and spread evenly. Bake according to recipe instructions.

Reduce the apple cider until a sticky syrup forms.

Add the butter, brown sugar and heavy cream.

Stir and allow it to melt and combine.

Boil the caramel until it reaches 230℉ then add the cinnamon and salt.

Stir in the toasted pecans. Cool slightly.

Add the caramel to the top of the cheesecake or slices before serving.