• Preheat the oven to 350℉/177℃.
• Prepare a 9-inch springform pan by spraying the sides with nonstick cooking spray and adding strips of parchment paper along the sides. I like to have mine come above the lip of the pan.
• Pulse the graham crackers, sugar, pecans and salt until fine and sandy. Then, add in the melted butter and pulse until all crumbs are completely moistened.
  2 cups ground graham crackers, ¼ cup granulated sugar, ½ cup pecan halves, ¼ teaspoon kosher salt, ½ cup unsalted butter
• Add the crumbs to the springform pan and use a ⅓ measuring cup to press the crumbs into the bottom and sides. Start by pushing the crumbs to the sides and pressing it about ¾ way up the pan. Then, fill out the center and press down until it's completely compacted.
• Bake for 10 minutes, then transfer to a wire rack to cool while you make the cheesecake layer.
• Lower the oven temperature to 300℉/149℃ and add an empty casserole dish to the bottom rack of the oven. Set a pot of water to boil and pour into the casserole dish.

Cheesecake

• Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment and mix on low until it's broken down and creamy. Scrape down the sides and the paddle.
  32 oz full-fat cream cheese
• Mix together the sugar and cornstarch in a bowl, then add to the cream cheese and mix on low until fully combined. Scrape down the sides again.
  1⅓ cups granulated sugar, ¼ cup cornstarch
• Crack the eggs into a separate bowl and whisk to break down. Add the vanilla into the eggs. With the mixer running on low speed, drizzle in the eggs in 4 additions, waiting until the prior batch is incorporated before adding the next.
  4 large eggs, 2 teaspoons vanilla
• Scrape down the sides one more time, then add the sour cream and mix on low until incorporated. Use a rubber spatula to mix one more time by hand to remove any air bubbles. Tap it on the counter a few times then let it sit for about 5 minutes.
  1 cup full-fat sour cream
• Pour the cheesecake batter into the crust and use your spatula to smooth it out to meet the edges. Bake in the center rack for 1 hour 45 minutes.
• Turn off the oven and crack it open slightly for 1 hour. Transfer the cheesecake to the counter to sit for 30 minutes. Finally, transfer it to the fridge (uncovered) and chill for at least 8 hours.

Apple Cider Pecan Caramel

• *Reduce the apple cider the same day you make the cheesecake, but make the caramel about an hour before you plan to serve the cheesecake.
• Add the apple cider to a large pot and boil for about one hour until the cider is reduced down by more than ¾ of the way into a sticky syrup. Transfer to a heatproof bowl and refrigerate until ready to use.
  4 cups pure apple cider
• While the apple cider reduces, toast the pecans over medium heat until fragrant and slightly darker in color. Transfer to a plate to cool.
  1 cup pecan halves or pieces
• Measure out ½ cup of apple cider reduction (150g) and heat in a medium saucepan over medium heat until it becomes a syrup consistency and starts to bubble.
• Add the white and brown sugars, butter and heavy cream and stir occasionally until the mixture begins to bubble and reaches 230℉.
  1 cup granulated sugar, ½ cup light brown sugar, ½ cup unsalted butter, ⅓ cup heavy whipping cream
• Remove from the heat, then stir in the flaky salt and cinnamon. Stir in the pecans, then transfer to a heat proof bowl. Continue stirring occasionally to release the heat and cool it down a bit.
  2 teaspoons flaky sea salt, ½ teaspoon ground cinnamon
• When ready to serve, remove the cheesecake from the spring form pan and get rid of the parchment paper. Slice the cheesecake, pour the caramel onto slices, and enjoy!