Brown Sugar Caramel Cheesecake with Pecan Pie Topping

In a medium bowl, combine cookie crumbs, ground pecans, sugar, and melted butter. Press into the bottom of a 9 inch springform pan.
Place the caramels and cream in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture is smooth.
Pour over the crust, and spread evenly. Place the pan in the refrigerator while you make the filling (about 10 minutes).
In a large mixing bowl, beat cream cheese until creamy and smooth.
Add sugar and vanilla, beating until smooth.
Add eggs, one at a time, beating well after each addition.
Pour over prepared crust.
Bake at 325 degrees for somewhere less than 60 minutes, or until the edges are golden, and the center is slightly jiggly, but nearly set.
Remove from heat, and cool completely.
Run a knife around the sides of the springform pan, and release the cheesecake. Transfer to a serving platter.
In a medium saucepan over medium heat, combine brown sugar, butter, and cinnamon.
Bring to a boil, and cook for 2 minutes.
Stir in pecans and vanilla, and cook for an additional 2 minutes.
Remove from heat, and add heavy cream.
Let cool for about 10 minutes, or until it's nearly tepid. The sauce will thicken as it cools.
Spoon over cheesecake, and refrigerate to set before serving, about 30 minutes is ideal.
Cut and serve. Store in refrigerator.

Source: http://www.bakeorbreak.com/2017/03/brown-sugar-caramel-cheesecake/ | https://thegoldlininggirl.com/2017/10/pecan-pie-cheesecake-recipe/