Pecan Pie Caramel Cheesecake

1. Preheat your oven to 325°F (165°C).
2. In a large bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until the mixture is moist.
3. Press the mixture into the bottom of a 10-inch springform pan and set aside.

For the Filling:
1. In a stand mixer, whip the softened cream cheese and granulated sugar together until smooth.
2. With the mixer on low speed, add the vanilla extract and eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl as needed.
3. Add the flour, cinnamon, and nutmeg, and mix until well combined. Scrape the sides and stir again if necessary.
4. Pour the filling into the prepared crust and smooth the top.
5. Bake for 40-45 minutes, or until the cheesecake is set and barely jiggles when moved.
6. Remove the cheesecake from the oven and allow it to cool completely to room temperature.

For the Topping:
1. Arrange the toasted pecan halves over the entire top of the cheesecake in concentric circles.
2. Cover the cheesecake with plastic wrap and refrigerate until ready to serve.
3. When ready to serve, run a knife around the edges of the cheesecake to loosen it from the pan and remove the sides of the springform pan.

To Serve:
– Drizzle 1 cup of caramel sauce over the entire cheesecake before cutting and serve with additional caramel sauce on the side, or cut the cheesecake into slices first and drizzle each individual piece with caramel sauce.

Enjoy your delicious Pecan Pie Caramel Cheesecake!