Cheese Cake Smothered in Spoonable Caramel

Cheese Cake Smothered in Spoonable Caramel
(sweet times two)

Buttery crust:
1 1/4 cups graham cracker crumbs
4 tablespoons unsalted butter (1/2 stick), melted
3 tablespoons granulated sugar

Creamy cheesecake:
2 pounds (4 [8-ounce] packages) cream cheese
1 cup granulated sugar
1 large egg yolk
3 large eggs
1 teaspoon vanilla extract

Saucy Topping:
1 cup coarsely chopped pecans
1 large pinch sea salt
Generous amount of Spoonable Caramel (lavender or plain)

Heat the oven to 325°F and arrange your rack in the middle. Butter the bottom (and sides) of a 9-inch springform pan. Mix the graham cracker crumbs, butter, and sugar until smooth. Evenly press the mixture into the bottom of the pan.

Cream the cheese and sugar at medium speed until frothy. Add the yolk and then eggs one at a time, mixing completely. Add vanilla extract and blend.

Pour the mixture into the prepared pan and bake about 40-60 minutes. If you can poke a toothpick in and its clean, it’s done. Let the cheesecake cool completely then smother with Spoonable caramel, a little bit of sea salt and some pecans.