Cajeta is a rich goats milk caramel sauce, a specialty from Guanajuato, Mexico. This recipe is by Marilyn Tausend, Savoring Mexico.
Mix together crushed vanilla wafers and butter until the crumbs are evenly moistened. Transfer to a 9 inch springform pan. Pat the crumb mixture evenly onto the bottom and 1 inch up the sides of the pan. Refrigerate for 30 minutes.
In an electric mixer bowl beat the cream cheese until creamy. Add the sugar and vanilla and beat until blended. Add the eggs, one at a time and beat just until smooth, scraping down the sides of the bowl so the ingredients are thoroughly mixed.
Drizzle the pecan cajeta evenly over the prepared crust. Pour the cheese filling over the cajeta. Bake until the cheesecake is firm, 50-60 minutes. Remove from the oven and immediately place in the refrigerator on a kitchen towel. Chill for 15 minutes. Raise the oven temperature to 450 degrees.
Mix the sour cream, sugar and vanilla together in a bowl. Pour over the top of the cheesecake and bake for 10 minutes. Transfer to a wire rack to cool.
Place a circle of pecan halves around the entire outer edge of the cheesecake. Cover and refrigerate until well chilled, for at least 24 hours or up to 3 days.
Release the sides of the springform pan leaving the cake in the bottom and place the cake on a serving plate. Heat the remaining cajeta to lukewarm. Drizzle some of it around the plate. Slice the cake, place the slices on individual plates, drizzle each serving with more cajeta, and garnish with the remaining chopped nuts.