To make the cheesecake, slowly mix cream cheese until creamy.
Add sugar and blend.
Add eggs one at a time blending after each.
Add flour and blend.
Stir in heavy cream and vanilla, then pour on top of pie mixture.
Bake for one hour on 325 degrees and do not open the oven. Turn off oven leaving cake in for an additional hour.
Remove from oven and let cool completely.
Place in fridge overnight. Remove from pan. Drizzle with caramel and sprinkle with toasted pecans.