Preheat your oven to 325°F (163°C).

In a bowl, combine the crushed cookies, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 8–10 minutes, then let it cool completely.

In a mixing bowl, beat the softened cream cheese until smooth.

Gradually add the granulated sugar, vanilla extract, and sour cream, mixing well.

Add eggs one at a time, ensuring they’re well incorporated, and sprinkle in the all-purpose flour if using.

Pour the rich cheesecake filling over the cooled crust.

Wrap the springform pan in aluminum foil to create a water bath and bake for 55–65 minutes. The center should be just set and slightly jiggly.

Cool the cheesecake completely at room temperature, then transfer to the refrigerator to chill for at least 4 hours (preferably overnight).

If desired, you can toast the chopped pecans in a dry pan for 3–5 minutes.

Once the cheesecake is chilled, pour your luscious caramel sauce over the top and sprinkle generously with pecans. If you’re feeling adventurous, pop a pinch of sea salt atop for that perfect balance of sweet and salty.

Use a warm knife to slice the cheesecake cleanly. Delight in the melting, gooey layers, and store any leftovers in the fridge to keep the magic alive for another day!