Combine cookie crumbs, sugar, butter, together and mash into the bottom of a spring-form pan, then bake in preheated oven for 10 minutes.
Combine cream cheese, condensed milk, eggs, salt and flavorings and beat at high speed until creamy. Fold in 3/4 cup of pecans.
Pour batter into pan. Heat 3/4 of the caramel topping until thin. Drizzle toying into butter, cris crossing all around the pan.
Bake until the cake pulls evenly from the side of the pan. Cool Refrigerate overnight. Spread remaining 1/4 caramel topping onto cake and spread remaining pecans.
Cajun Country -- New Iberia, Louisiana