Brown Sugar Cheesecake with Pecan Maple Caramel Sauce

Preparation

1. Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and slightly up side of pan; refrigerate.
2. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup brown sugar and the eggs; beat on medium speed until smooth. Beat in yoghurt and flour until blended. Carefully spread over crust in pan.
3. Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking). Bake 1 hour 15 minutes to 1 hour 20 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around side of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 3 hours.
4. Just before serving, add pecans to 10-inch skillet over medium heat to toast. Shake pan regularly or stir, 5 to 7 minutes, until darkened and fragrant; set aside. In 2-quart saucepan over medium heat, melt butter. Add 1 cup brown sugar. Cook, stirring constantly, until sugar is dissolved; boil 2 minutes. Add maple syrup and corn syrup; return to boiling. Boil about 2 minutes or until sauce is thickened and coats back of spoon. Pour into medium bowl; cool 20 minutes. Stir in pecans.
5. Run knife around side of pan to loosen cheesecake again; carefully remove side of pan. To serve, place slice of cheesecake on individual serving plate. Drizzle with warm sauce. Cover and refrigerate any remaining cheesecake.