2 [8 3/4-ounce / 250-g each] packages light or regular cream cheese.
1/2 cup brown sugar.
1/2 teaspoon vanilla.
1/3 cup caramel-flavored topping sauce.
Toasted chopped pecans.
1 9-inch ready made crust/base.
Mix together cream cheese, brown sugar and vanilla with an electric mixer, until smooth.
Add eggs, one at a time; mix on low speed until just blended.
Pour into pie shell.
Combine caramel-flavored topping sauce and toasted chopped pecans.
Drop small spoonfuls of mixture into a random pattern, over cheesecake.
Gently swirl caramel, using the tip of a knife.
Bake into a preheated 350°F [180°C] oven for 30 to 35 minutes, until center is almost set.
Refrigerate for at least 3 hours or overnight.