Preheat oven to 350 degrees.

For the crust, combine wafer and brown sugar. Add butter using a fork to blend.

Press into a 10-inch springform pan, pushing crust mixture up sides of pan. Place on baking sheet and bake for 6 minutes.

Remove from oven and set aside to cool. Turn oven down to 325 degrees.

To make the pie filling, combine those ingredients above in a medium saucepan.

Bring to a boil then turn down to simmer, stirring constantly for 8-10 minutes to thicken.

Pour into crust.

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.