1 1/2 cups graham cracker crumbs
1 cup chopped pecans
2 TBS sugar
1/2 cube melted butter
4 packages cream cheese
1 cup packed brown sugar
2 TBS flour
1/2 cup sour cream
1 TBS vanilla
1 bag (14oz.) caramels
Preheat your oven to 350 degrees. Line a 13x9 inch pan with tin foil. Have the ends hang over the edge of the pan. Mix graham crackers, 1/2 cup of pecans, sugar and butter together in a small bowl. Press firmly into the bottom of the pan. Bake for 10 minutes
Beat cream cheese, brown sugar and flour in large bowl with an electric mixer on medium speed until well blended. Add sour cream and vanilla. Add eggs, 1 at a time, mixing at low speed until just blended. Place 36 caramels and 1 TBS water in a microwavable bowl. Microwave on high for 1 minute or until caramels are completely melted. Add to cream cheese and stir until well blended. Pour over crust.
Bake for 40 minutes or until the center is almost set. Sprinkle cheesecake with remaining 1/2 cup of pecans and refrigerate for at least 4 hours.
Place remaining caramels and 1 TBS of water in a microwaveable bowl. Microwave on high 1 minute or until the caramel is completely melted. Drizzle over the cheesecake. Remove dessert from pan and cut into bars to serve. Store leftovers in the fridge.