Pecan Pie Caramel Cheesecake

Crust:

3 c. graham cracker crumbs
1/2 c. melted butter
1/2 c. sugar

Filling:

24 oz, cream cheese, softened
2 eggs
3/4 c. sugar
1 t. vanilla
1/2 c. flour
3/4 t. cinnamon
1/4 t. nutmeg

Topping:

1 1/2 c. pecan halves
2 c. caramel sauce

Preheat oven to 325 degrees. In a large bowl, mix all the crust ingredients together until moiset. Press into a 10" spring form pan and set aside. Whip cream cheese and sugar together until smooth. Stir in vanilla and eggs, one at a  time. Scrape sides and bottom bowl and stir again. Whip in flour, cinnamon, and nutmeg. Scrape sides and stir again. Place pan on cookie sheet. Pour filling into crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles when moved. Remove from  oven and cool completely. Arrange pecan halves over entire cheesecake in a circle. Cover with plastic wrap and refrigerate until ready to serve. When ready to serve, run a knife around the edges of cheesecake and remove sides of spring form pan.To serve, drizzle 1 c. caramel sauce over entire cheesecake and cut. Serve with extra syrup.