2 cups chocolate wafer crumbs
3 tablespoons butter, melted
3/4 cup hot caramel ice cream topping
3/4 cup chopped pecans, toasted
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
4 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature, lightly beaten
1/3 cup heavy whipping cream
1/4 cup bourbon
Optional: Whipped cream, pecans and extra caramel sauce
1. Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8 to 10 minutes. Cool on a wire rack. Reduce oven setting to 325°.
2. Meanwhile, drizzle caramel topping over crust; sprinkle with pecans.
3. In another bowl, beat cream cheese, sugar, vanilla and flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust. Place springform pan in larger baking pan; add 1 in. hot water to larger pan. Bake until center is almost set, 65 to 70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil.
4. Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours + chilling
YIELD: 16 servings.
1 piece: 525 calories, 35g fat (18g saturated fat), 153mg cholesterol, 378mg sodium, 45g carbohydrate (38g sugars, 1g fiber), 8g protein.