Caramel Pecan Praline Cheesecake

• 1 1/2 cups crushed gingersnaps (about 24)
• 1/2 cup butter or 1/2 cup margarine, melted and divided
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 6 tablespoons all-purpose flour, divided
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup firmly packed light brown sugar
• 1/2 cup chopped pecans, toasted
• 15 caramels, unwrapped
• 2 tablespoons heavy whipping cream

1. Stir together gingersnaps and 1/4 cup melted butter; press mixture into bottom of a 9-inch sprinform pan.
2. Beat cream cheese, sugar, and 2 tablespoons flour at medium speed with an electric mixer for 2 minutes. Add eggs, vanilla, and salt; beat 3 minutes. Pour batter into prepared crust. Set aside.
3. Stir together brown sugar, pecans, remaining 1/4 cup flour, and remaining 1/4 cup melted butter until crumbly. Sprinkle around edge of cream cheese mixture.
4. Bake at 300 for 1 hour and 10 minutes or until center is firm. Turn off oven. Leave cheesecake in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Drizzle caramel topping on edge of chilled cheesecake, if desired.
5. To make caramel topping, place caramels and whipping cream in a 1-cup microwave-safe bowl. Microwave on high for 30 seconds to 1 minute, stirring halfway through cooking time, until melted.
6. Note: Commercial caramel ice-cream topping may be substituted for caramel topping.
7. Once cheesecake is sliced, add a dollop of whipped cream, an extra sprinkle of toasted pecans, and drizzle caramel across the top and over sides of each slice.

crushed gingersnaps, butter, cream cheese, sugar, allpurpose flour, eggs, vanilla, salt, brown sugar, pecans, caramels, heavy whipping cream

Taken from www.food.com/recipe/caramel-pecan-praline-cheesecake-187903 (may not work)