• Grind the crackers, mix it with brown sugar and melted butter, mix.
• Cover the form with a diameter of 16 cm with foil in 2 layers, grease with oil, put the base down, without sides, pierce with a fork, put in the oven for 10 minutes at 180C.
• Meanwhile, prepare the nut filling. Melt butter, add sugar, vanilla, and chopped nuts. Heat the mixture well so that the sugar begins to melt. At first, the mixture will darken a little, and then caramelize.
• Add corn syrup, egg, mix gently, leave to boil over low heat, stir. The nut filling may turn out lighter or darker, gradually thickening.
• Pour the hazelnut filling onto the chilled crust and spread in an even layer.
• Mix cream cheese with sugar, grind, then add vanilla, sour cream, all-purpose flour, starch. Then add the eggs one by one.
• Gently mix the mixture, do not beat strongly.
• Pour the filling onto the cake base with a nut layer. Smooth out the top.
• Bake at 150C for about 50-60 minutes. Then cool, put in the refrigerator overnight.

Topping

• Melt the butter with sugar, when the mixture darkens a little and begins to thicken, pour in the cream, add a little salt if desired, you will get the taste of salted caramel.
• Add pecans to the finished caramel, you can whole, or chop. Mix well to caramelize the nuts.
• Arrange the topping with nuts on top of the cooled cheesecake. Leave in the refrigerator for another 1-2 hours.