Preheat oven to 350 degrees.

Stir together graham cracker crumbs, pecans, and butter.

Press into the bottom of a foil lined and lightly greased 8x8-inch baking pan.

Bake for 8 minutes. Remove from oven, and cool on a wire rack.

In a large bowl, use and electric mixer to combine the cream cheese and sugar on medium speed until well-blended.

Add the sour cream,egg, flour and vanilla. Mix well.

Pour the filling over the crust and spread to make an even layer.

Bake at 350 degrees for 35 minutes or until set.

Remove from oven, and cool on a wire rack. Sprinkle pecans over cheesecake.

Chill for at least 2 hours.

Drizzle with caramel syrup over entire cheesecake and cut on individual pieces.