Instructions

For the Caramel Sauce:

1. Place the sugar and water in a 3-quart saucepan with high sides. Pick up the pan and rotate it to get the water into all the sugar. Place the pan over medium heat and cook until the sugar has dissolved. Do not stir the mixture at all.
2. The mixture will begin to bubble. Let the sugar mixture cook for 8-10 minutes more. Again, do not stir the mixture at all while its bubbling.
3. The color of the mixture will turn from clear to light amber to golden amber to slightly darker amber. Do not let it get too dark. Carefully watch the sugar mixture because it can burn very quickly.
4. Remove the pan from the heat when the mixture turns darker amber and whisk in the butter very slowly. Once the butter is mixed in, VERY slowly add the cream while whisking constantly. Note the mixture will bubble fiercely when you add the cream but just keep whisking.
5. Return the pan to the heat and let the caramel boil for 1 minute. Remove the pan from the heat and stir in the salt for salted caramel if desired. Cool the mixture completely.

For the Cheesecake

1. Preheat the oven to 350°F. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Line a 9-inch springform pan with parchment paper. Wrap the pan twice with heavy-duty aluminum foil or a slow cooker bag. 
2. For the crust: Mix together the graham cracker crumbs, sugar and butter. Press the crumbs firmly into the bottom of the prepared pan. Set aside.
3. For the filling: Beat the cream cheese until creamy and smooth. Add the brown sugar and beat until well combined. Add the heavy cream, 1/4 cup caramel topping, extracts and flour. Beat until everything is incorporated completely.
4. Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated but do not overbeat the batter.
5. Pour the cheesecake mixture onto the prepared crust. Place the pan on the oven rack right above the tray of water. Bake for approximately 60 minutes. 
6. Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for five minutes, then run a sharp knife around the edge of the cheesecake to loosen it from the springform pan. Let the cheesecake cool for one hour then refrigerate it for 4 to 6 hours or until completely chilled. 

For the Topping:

1. Detach the springform pan ring and remove the cheesecake from the pan. Slide it onto the serving plate. Spread the caramel topping on the cheesecake right before serving. Sprinkle the pecans on top of the caramel.
2. Prepare a batch of whipped cream: Chill the mixing bowl and beater blade for 5-10 minutes in the freezer or refrigerator. Beat the heavy cream in the chilled bowl and use an electric mixer to beat on medium-high speed until the cream thickens to soft peaks. Add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe along the edges of the cheesecake.