Pecan Caramel Cheesecake

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Love Estate in Sachse, Texas in 1984. The same recipe was part of the collection from the Stewart Estate in Quinlan, Texas in 1994.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1¼ cup graham cracker crumbs
 * ¼ cup firmly packed brown sugar
 * ⅓ cup butter melted
 * 14 ounce package caramels unwrapped
 * ½ cup + 3 tablespoons half-and-half
 * 1 cup chopped pecans toasted
 * 24 ounces cream cheese softened
 * 14 ounce can sweetened condensed milk
 * 3 eggs
 * 1 teaspoon vanilla extract
 * pecan halves or pieces

Directions

 * 1) Preheat oven to 300°F.
 * 2) Combine crumbs, sugar and butter then press firmly on bottom of spring form pan.
 * 3) Reserve 10 caramels.
 * 4) In heavy saucepan combine remaining caramels and ½ cup half-and-half.
 * 5) Over medium low heat cook and stir until melted and smooth then stir in pecans.
 * 6) Spread over prepared crust and bake 15 minutes.
 * 7) Meanwhile in large mixer bowl beat cream cheese until fluffy.
 * 8) Gradually beat in sweetened condensed milk until smooth.
 * 9) Add eggs and vanilla then mix well and pour into prepared pan.
 * 10) Bake 1 hour then cool.
 * 11) In small saucepan over low heat cook and stir reserved caramels and remaining half-and-half.
 * 12) Stir constantly until melted and smooth.
 * 13) Immediately spread over cake.
 * 14) Garnish with pecan halves then chill thoroughly.