"In the bowl of a food processor, add graham cracker crumbs, brown sugar, and salt. Place the lid on and process until mixed. Remove the pusher and, while the appliance is running, slowly pour in melted butter and vanilla extract through the feed tube. Process until it resembles something similar to damp sand. To know if it's the right consistency - take a measuring spoon, compress the mixture, drop it in your hand, and if it holds its shape, then it's fine."
"FILLING 4 packages cream cheese, room temperature (8 oz each) 1 1/4 cups granulated sugar 3/4 cup sour cream, room temperature 1/4 tablespoon ground Himalayan pink salt 1 tablespoon corn starch 5 large free-range eggs, room temperature 1/2 tablespoon pure vanilla extract TOPPING 1 1/2 cups toasted pecan halves 6 tablespoons unsalted butter 3/4 cup brown sugar, packed 1/4 teaspoon ground Himalayan pink salt 1/2 cup heavy cream 1 teaspoon pure vanilla extract 1/2 tablespoon bourbon or dark rum"
"Pour mixture into a 9-inch non-stick springform pan - if you don't have a non-stick one, lightly grease it with butter. Using the bottom of a small measuring cup or glass, press crumbs firmly up the sides as high as possible and evenly on the bottom. Carefully transfer the pan to the preheated oven and bake for 7 minutes. Remove from the heat and place it on a rack. Set aside to cool while making the filling."
Create a graham cracker crust by processing crumbs with brown sugar, Himalayan pink salt, melted butter and vanilla, pressing into a 9-inch springform pan, and baking seven minutes. Prepare the filling from four 8-ounce packages of cream cheese with granulated sugar, sour cream, cornstarch, Himalayan pink salt, eggs, and vanilla, using room-temperature ingredients and a stand mixer. Toast pecan halves and make a caramel topping from butter, packed brown sugar, salt, heavy cream, vanilla and bourbon or dark rum to coat the nuts. Chill the baked cheesecake and finish by pouring the warm pecan caramel over the top before serving.
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