Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or cooking spray.

In a medium saucepan over low heat, melt ½ cup of unsalted butter. Allow it to cool slightly while you toast 1 cup of chopped pecans in a dry skillet for about 3-4 minutes.

In a mixing bowl, beat together 8 ounces of softened cream cheese with 2 cups of powdered sugar and 1 egg until smooth.

In a large bowl, combine the cooled melted butter with 2 cups of granulated sugar, mixing well. Add 3 eggs, 1 teaspoon of vanilla extract, and 2 tablespoons of bourbon. Beat until well incorporated.

In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt.

Alternately add the dry ingredients and 1 cup of buttermilk to your wet mixture, mixing just until combined.

Pour half of the cake batter into the prepared springform pan. Spoon the cream cheese mixture over the batter, spreading it to the edges. Finally, pour the remaining batter on top and smooth it out.

Sprinkle the reserved ¼ cup of chopped pecans on top.

Bake for 40-45 minutes, or until the edges are golden brown and the center is slightly jiggly.

Once baked, let it cool in the pan for about 15 minutes, then remove the sides of the springform pan. Allow the cake to cool completely, then refrigerate for at least 2 hours.

In a saucepan over medium heat, melt 1 cup of granulated sugar, stirring constantly. Once melted and golden, add ½ cup of butter and stir until melted. Gradually pour in ½ cup of heavy cream and stir until smooth.

Slice the cake and drizzle with homemade caramel sauce. Serve at room temperature.