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1
Preheat oven to 325F.
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2
Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil.
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3
Finely grind cashews and brown sugar in processor.
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4
Add flour, salt, and spices; blend 5 seconds.
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5
Add butter and blend until mixture resembles coarse meal.
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6
Add egg yolk; using on/off turns, blend until moist clumps form.
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7
Press dough over bottom and 1/2 inch up sides of prepared pan.
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8
Pierce crust all over with fork.
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9
Bake until golden brown, about 30 minutes.
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10
Cool crust.
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11
Maintain oven temperature.
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12
Combine first 3 ingredients in large bowl.
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13
Scrape in seeds from vanilla bean.
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14
Using electric mixer, beat cheese mixture until smooth and fluffy.
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15
Add mascarpone cheese and sour cream; beat at low speed just until blended, scraping down sides of bowl occasionally.
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16
Add eggs 2 at a time, beating just until blended after each addition.
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17
Transfer filling to prepared crust.
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18
Place springform pan in large roasting pan.
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19
Fill roasting pan with enough hot water to come halfway up sides of springform pan.
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20
Place roasting pan with cheesecake in oven; cover roasting pan with foil.
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21
Bake cheesecake 30 minutes.
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22
Lift edge of foil to allow steam to escape; cover again.
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23
Bake cake 30 minutes.
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24
Lift foil again; cover again.
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25
Bake until cake is loosely set but filling jiggles all over when pan is shaken gently, lifting foil every 10 minutes, about 30 minutes longer.
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26
Remove cheesecake from water.
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27
Place on rack; cool 1 hour.
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28
Refrigerate uncovered until cold, at least 6 hours.
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29
(Can be made 1 day ahead.
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30
Cover; keep refrigerated.)
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31
Cut around pan sides to release cheesecake.
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32
Cut into wedges.
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33
Drizzle each wedge with warm caramel sauce.
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34
Spoon some fruit alongside and serve.
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35
*Italian cream cheese, available at Italian markets and many supermarkets.
