Instructions

1. Line bottom and sides of a 9-inch springform pan with parchment paper. I cut a large square and then pressed it into the bottom so the paper covered the sides too. The blondie will only rise about an inch in the bottom of the pan so the paper does not need to go all the way up the sides.
2. Mix butter and brown sugar together. Add egg and vanilla.
3. Combine flour, baking powder and salt and mix into wet ingredients. Mix in pecans.
4. Spread evenly in bottom of springform pan. Bake for 25 minutes at 350°F.
5. Remove blondie from pan and let cool on wire rack.

Cheesecake layer

1. Generously butter a 9 inch springform pan. Cover bottom and sides with 2 layers of aluminum foil. Beat cream cheese, sugar, cornstarch, and vanilla until creamy.
2. Add eggs one at a time. Mixing between each one.
3. Blend in sour cream and melted butter. Pour into prepared pan and set the pan in a water bath. (I used a large cast iron skillet filled with water).
4. Bake at 325°F for 1 hour 10 minutes or until center is almost set. Let cool until room temperature and then refrigerate in the pan for 4 hours.

Assembly

1. Cut around the outside of the springform pan to make sure the cheesecake didn't stick. Remove the outer ring of the springform pan. Peal the parchment paper away from the blondie and place it on top of the cheesecake. Put the serving dish on top of that and invert the whole so the blondie is on the bottom.
2. Carefully insert a knife between the pan bottom and the cheesecake layer to remove it. Don't worry about having a completely clean look for the top. You can put any loose bits of cheesecake back on top because the topping will hide imperfections.
3. Drizzle top generously with caramel sauce and then top with candied pecans.