Make the Cheesecake
Preheat the oven to 325°F. Liberally coat the inside of a 9-inch springform pan with flavorless vegetable oil or butter.
In a mixing bowl, combine the graham cracker crumbs, pecans, butter and 1/3 cup sugar; stir until blended. Pat the mixture evenly into the bottom of the prepared springform pan. Pressing the crust just up the side of the pan create a slight ridge.
Bake the crust for 15-20 minutes. Remove from the oven and let cool completely.
Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and light, about 3 minutes. Add 1 cup sugar and beat another minute. When cool, wrap the pan with foil to create a seal so that water bath does not seep in.
Scrape the sides of the bowl down before adding the sour cream. Beat to combine. Add the eggs, one at a time, incorporating each completely before adding the next. Beat until blended.
Pour the cream cheese mixture over the crust.
Drizzle the Burnt Caramel Sauce, evenly over the cream cheese mixture.
Stir gently to create a caramel swirl. Do not stir to mix.
Set the pan in a roasting pan or baking dish that allows ~2 inches space all around and set on the oven rack.
Pour boiling water into the roasting pan or baking dish (a teapot works best). Fill the pan until it is at least halfway up the side of the springform pan but not overflowing.
Bake until the filling is set, about 50-60 minutes. When pressed gently with your finger it should jiggle like Jell-O, but not like a wave.
Transfer to a rack and cool to room temperature.
Cover and refrigerate at least 3 hours before serving.
To serve unmold cheese cake from springform by running a knife (that has been dampened and warmed in hot water) around the outer edge of the cheesecake.
Sprinkle 1/3 cup sugar over the surface and using a kitchen torch, move flame continuously in small circles over surface until sugar melts and browns.