1/4 c. sour cream
>Caramel ice cream topping
Pecan halves for decoration
Directions: Preheat oven to 350°F.
For the crust:
In a medium-size bowl, combine the graham cracker crumbs, ground pecans, sugar, cinnamon and melted butter. Press the crumbs onto the bottom and 11/2 inches up the sides of an 8-inch springform pan. Read: Muffin Recipes Chocolate Chip
For the filling:
In a large mixing bowl, beat the cream cheese until fluffy. Gradually beat in 1/2c. of the caramel topping. Add the eggs, milk, and cornstarch, beating just until blended. (Do not overbeat.) Pour the filling into the prepared crust.
Bake for 40-45 minutes, until the center, is set. Cool the cheesecake in the springform pan for 15 minutes.
Prepare the topping by combining the sour cream and 1/4 c. of sour cream. Spoon this mixture over the cheesecake. Using a butter knife, loosen the sides of the cheesecake. Cool the cheesecake an additional 30 minutes, then remove the sides of the springform pan. Cool the cake completely and chill in the refrigerator at least 4 hours or overnight. This recipe for caramel cheesecake includes a garnish of pecan halves prior to serving.