Mix crust ingredients together and press into a 9-inch greased

cheesecake pan. Attach the Beaters and mix together cream cheese, brown sugar, cornstarch and corn syrup on Speed 5 for 2-3 minutes. Continue beating and add the eggs and yolk, one at a time, beating after each addition on Speed 7. Add the sour cream, vanilla extract and butter flavoring and mix on Speed 2 for 1 minute. Add the remaining ingredients and stir on Speed 1 for 1-2 minutes. Pour into the crust. Bake as directed. Chill overnight.

For topping, stir ingredients together and spread on top of cake while the topping is still warm. Decorate with pecans. Stir the melted caramels and the sour cream together; drizzle over the cheesecake. Store in refrigerator.

PIE CRUST

1-1/4 cups all-purpose flour 1/2 teaspoon salt

1/3 cup plus 2 tablespoons shortening 1/4 cup cold water

Yield: 9-10 inch pie crust

Temperature: 400°F/205°C

Time: 17-20 minutes

Attach Cookie Dough Hooks and place flour, salt, and shortening in Mixing Bowl. Mix on Speed 2 for 2-3 minutes. Add water and continue to mix for 2-3 minutes on Speed 3 or until dough clings to Cookie Dough Hook. If dough is too crumbly or dry, add water, 1 teaspoon at a time. If dough is too wet or sticky, add 1 tablespoon of flour at a time. Roll crust to fit 9 or 10-inch pie pan. Flute edges of crust by pressing crust to pan. Prick bottom with a fork several times. Bake as directed and allow to cool

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