Preheat the Oven: Begin by setting your oven to 350°F (175°C) to prepare it for baking.

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well mixed. Press this mixture firmly into the base of a springform pan to form your crust. Bake for 10 minutes until golden brown and allow it to cool.

Make the Filling: In a separate bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Mix in the sour cream thoroughly for added depth.

Incorporate Pecans: Gently fold in the toasted pecans, ensuring they are evenly distributed throughout the cheesecake filling.

Bake the Cheesecake: Pour the creamy filling over your pre-baked crust. Bake for 55-60 minutes, or until the edges are set but the center is slightly jiggly.

Cool and Chill: Turn off the oven and let the cheesecake cool inside with the door ajar for about an hour. Transfer it to the fridge and chill for at least four hours or overnight.

Drizzle and Serve: Just before serving, generously drizzle caramel sauce over the chilled cheesecake.