1 package of pecan shortbread cookies
¼ cup butter (melted)
3 large eggs (room temperature)
3 8-ounce packages of cream cheese (room temperature)
2 cups of sour cream (room temperature)
1 cup plus 2 tablespoons of sugar
2 ½ teaspoons of butterscotch schnapps
Pinch of salt
¼ cup of pecans (chopped)
¼ cup caramel sauce (I used 2 of those little containers they sell for dipping apples but you can use some ice cream topping)
Set the ingredients that have to be room temperature out at least 30 minutes ahead of time. Preheat your oven to 325 degrees. Grind the cookies in a food processor until they are fine then mix in the melted butter. I must confess that I only used ¾ of a package of cookies because the boys ate the other ¼ but it will not matter. In a springform pan press the cookie mixture onto the bottom and up the sides using a flat-bottomed measuring cup or a glass.
Set aside while you make the filling. In a mixer or with a hand beater mix the cream cheese and 1 cup of sugar together until smooth. Add 1 cup of sour cream and 2 teaspoons of the butterscotch schnapps. Once combined then add your eggs one at a time beating well between each. Pour into the crust and add around 5 small dollops of the caramel sauce (I used 1 small container) onto the filling.
Bake the cake for 60 minutes or until set but the center will still be slightly wobbly.
In a small bowl mix the other cup of sour cream, 2 tablespoons of sugar, and ½ teaspoon of schnapps together. Once you pull the cake out of the oven spread this over the top. Again, don’t worry how smooth it is you are covering this up. Place back into the oven for 5 more minutes or until set.
Cool the cake on a wire rack until room temperature and then drizzle some more caramel sauce on top and sprinkle with the pecans. Refrigerate for at least 2 hours or overnight, if you can keep people away, then enjoy!