|2 cups crushed Shortbread/Trefoil Girl Scout Cookies|
|3 tbsp butter • melted|
|1/4 cup plus 2 tablespoons all-purpose flour, divided|
|12 1/4 oz caramel ice cream topping|
|1 cup Chopped pecans|
|5 packages (8 ounces each) cream cheese, softened|
|1 3/4 cup sugar|
|1 1/2 tsp Vanilla extract|
|2 Egg yolk|
|1/3 cup heavy whipping cream|
|2 cups Sour cream|
|1/3 cup Sugar|
In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8–10 minutes or until set. Cool on a wire rack.
Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel topping. Set aside 1/3 cup caramel mixture and 2 tablespoons pecans for garnish. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans.
In a large bowl, beat the cream cheese, sugar vanilla, and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour over crust. Bake at 325° for 65–70 minutes or until center is almost set.
In a small bowl, combine sour cream and sugar; carefully spread over warm filling. Bake 10–12 minutes longer or until topping is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture and sprinkle with reserved pecans.