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1
Begin by buttering the pecans: In a nonstick skillet, melt 2 Tbsp.
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2
of the butter over medium heat.
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3
Add the chopped pecans and lightly toast for 3 5 minutes, stirring often.
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4
Remove nuts from pan and divide, finely chopping 1/2 cup and coarsely chopping the remaining 1 cup.
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5
Place the remaining 2 Tbsp.
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6
of butter into the skillet.
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Cook over medium heat for 1 minute or until lightly browned.
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8
Set aside.
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9
Preheat oven to 325 degrees F.
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10
In a medium bowl, combine the crushed graham crackers, crushed granola bars and the 1/2 cup of finely chopped buttered pecans.
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11
Stir in the melted butter until well combined.
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12
Reserve 2/3 cup of this mixture for topping and press the remaining mixture into the bottom of a 9-inch springform pan.
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13
Bake for 5 7 minutes, remove from oven and pour 1 can of the Dulce de leche milk caramel over the crust in a smooth layer.
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14
Press the remaining 1 cup of coarsely chopped buttered pecans into the caramel and set aside.
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15
In the bowl of a food processor, combine the sour cream, sugar, honey, eggs and vanilla and mix well.
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Add the cream cheese pieces and process until smooth.
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17
Pour the reserved browned butter through the feed tube of the processor and process until combined.
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18
Add 1/2 of the second can of Dulce de Leche milk caramel to the cheesecake batter and process until combined.
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19
Gently pour batter into the pan over the caramel and pecan layer.
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20
Top batter with reserved crumb crust mixture and bake in a water bath for 1 hour and 30 minutes, or until set and lightly browned around the edges.
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21
Remove from oven and cool completely, then refrigerate for at least 4 hours.
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22
Remove from pan and garnish with whipped cream, pecan halves and the remaining 1/2 can of Dulce de leche milk caramel, drizzled over the top in a criss-cross pattern.
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23
Keep refrigerated until served.
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24
Enjoy!
