Caramel Pecan Cheesecake aka Cheese Cake

Ingredients
1 cup caramel ice cream topping
1 1/4 cups chopped pecans
1 (9 inch) unbaked pastry shells
1 teaspoon vanilla extract
4 eggs
1/2 cup sugar
1 (8 ounce) packages cream cheese, softened

Directions
In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell. Sprinkle with pecans.

In a small bowl, whisk remaining eggs. Graduall whisk in caramel ice cream topping until blended. Pour over pecans.

Bake at 375 for 35-40 min or until lightly browned (loosely cover with foil after 20 min if pie browns too quickly).

Cool on wire rack for one hour.

Refrigerate for 4 hrs or overnight before slicing.

Refrigerate leftovers.