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In small bowl combine cookie crumbs and butter. Press into the bottom and 1 inch up the sides of a greased 10 inch springform pan. Place pan on baking sheet. bake at 350 degrees 8-10 min or until set. Cool on wire rack. Meanwhile, in small bowl, stir 1/4 c flour into the caramel topping. Set aside 1/3 c caramel mixture and 2 T pecans for garnish. Drizzle remaining caramel over crust and sprinkle with remaining pecans. In large bowl beat cream cheese, sugar, vanilla and reamining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour over crust. Bake at 325 degrees 65-70 min or until center is almost set. In a small bowl combine sour cream and sugar, carefully spread over warm filling and bake 10-12 min longer or until topping is set. Cool on wire rack 10 min. Carefully run a knife around edge of pan to loosen, cool 1 hour longer. Chill for 8 hours or overnight. Remove sides of pan. Just before serving drizzle with reserved toppings.
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