Preheat the oven to 350° F. Wrap the outside of a 9” springform pan tightly in aluminum foil. Set aside.
For the filling: In the bowl of a stand mixer fitted with the paddle attachment, whisk together sugar, brown sugar, and cornstarch just to break up any clumps. Add the cream cheese and beat until smooth and soft.
Beat in the sour cream, heavy cream, and vanilla, scraping down the sides of the bowl often.
With the mixer on low speed, add the eggs one at a time, mixing thoroughly after each addition. Stream in Gaea Organic Olive Oil and mix once more, until the batter is smooth and well combined.
Pour the filling into the graham cracker crust and place the cheesecake in the middle of a deep baking dish. Fill the baking dish with water about halfway up the sides of the cheesecake. Bake for an hour until the cheesecake is set and has just a slight wobble in the center. Turn the oven off and let the cheesecake cool completely. Refrigerate for at least 6 hours, preferably overnight.
When you are ready to serve, make the pecan pie topping. Whisk eggs and Gaea Organic Olive Oil in a medium saucepan. Whisk in the brown sugar, stirring occasionally over medium high heat, until it is dissolved. Stir in caramel topping and butter for about 5-8 minutes until mixture is blended. Stir in pecans.
Pour or spoon the pecan pie topping over the cheesecake and then serve immediately.
