Do you like cheescake?

I'm so excited...I've lost 16lbs so far in 6 weeks, and I've decided that I'm not going to swear off of my favorite treats altogether. So with that in mind, I was skipping about on the internet, looking for a recipe that would catch my interest. Well I found it, this has to be the most wonderful cheesecakes going, so why not give it a try for Mother's Day. I've been wanting to share this recipe with you, it is certainly worth the effort and calories. So break out the spring form pan and mixer and start baking.
Ingredients:

* 2 Cups Biscotti Cookie Crumbs*
* 2 and 1/2 cups Cream Cheese; softened
* 1 cup Sour Cream
* 1 stick Butter + a little bit more for buttering the pan; softened
* 1 cup Sugar
* 1 pint Caramel Pecan Sauce or 1 cup caramel sauce + 1 cup Toasted Pecans
* 4 eggs
* 1 and 1/2 tbls Vanilla

Method:

* Preheat Oven to 250°
* On the middle rack of the oven, place a large roasting pan, half full of water
* Butter a 9″ Springform Pan
* In a small bowl, mix together butter and cookie crumbs
* Press firmly in to the bottom of the spring form pan
* Wrap the outside of the spring form pan bottom in foil
* In a large bowl; blend the Cream Cheese and sugar
* Stir in Sour Cream and Vanilla
* Mix in the eggs one at a time until combined
* Reserve 1/4 cup of the Caramel Sauce
* Spread Pecans and Caramel Sauce on top of the Cookie Crust
* Pour Cream Cheese mixture on top of the Caramel
* Drizzle remaining Caramel on top of the Cream Cheese Mixture
* Take a butter knife or spatula, and drag it through the batter to swirl the caramel through the batter
* Place pan in to the water, in the preheated oven
* Bake for 1 hour, in 250°
* Increase Heat to 350° and bake for an additional hour
* Remove Cheesecake AND water bath from Oven
* Allow Cheesecake to cool inside water bath
* Cover and refrigerate for 2 hours or overnight

*To make Biscotti Cookie Crumbs, place Biscotti Cookies in to a food processor and pulse until all large chunks have been crumbified.