Prepare the Base: Line the bottom of a 23cm springform tin with parchment paper. Blitz the biscuits in a food processor until they resemble fine, dark sand. Pour in the melted butter, brown sugar and salt, and pulse until the mixture clumps together when pressed. Tip the crumbs into the tin and press them down firmly with the bottom of a glass. The base should feel compact and even, not crumbly. Bake at 160°C (140°C fan) for 10 minutes, until it smells toasty and looks slightly darker. Set aside to cool while you make the filling.

Toast the Pecans: Spread the chopped pecans on a baking tray and toast them in the oven for 5-7 minutes at 160°C. You will know they are done when the kitchen fills with a rich, nutty aroma and the pecans have deepened in colour. Remove and set aside.

Make the Cheesecake Filling: In a large bowl with a stand mixer or hand mixer, beat the cream cheese on low speed for a minute until it is completely smooth and velvety, with no lumps. Add the sugar and vanilla, and beat on low again until just combined. Stop and scrape down the sides and the bottom of the bowl. Add the eggs, one at a time, mixing on the lowest speed until each yolk disappears. The mixture should look thick, glossy, and unctuous. Finally, gently fold in the double cream and flour with a spatula until no streaks remain. Do not overmix; a smooth, homogenous batter is your goal.

Assemble and Bake: Pour the filling over the cooled base. Tap the tin gently on the counter three times to release any air bubbles. Place the tin on a baking tray in the centre of the oven at 160°C (140°C fan). Bake for 55-65 minutes. The cheesecake is ready when the edges are set and puffed slightly, but the centre still has a distinct wobble, like a firm jelly. The surface should be pale gold, not brown.

The Crucial Cool Down: Turn the oven off and crack the door open. Leave the cheesecake inside for one full hour. This gentle cooling prevents the top from cracking. After an hour, remove it to a wire cooling rack and let it come to room temperature completely. The surface will feel dry and set. Then, cover it loosely with cling film and refrigerate for at least 6 hours, ideally overnight. The texture will transform from soft to perfectly dense and creamy.

Make the Caramel: In a medium, heavy-bottomed saucepan, melt the brown sugar and butter over a medium heat. Stir constantly with a wooden spoon. The mixture will look grainy at first, then bubble and become a smooth, deep amber liquid. This should take about 5-6 minutes. The sound will change from a gentle sizzle to a more vigorous, thick bubble. Once it is a rich caramel colour, carefully pour in the double cream (it will steam and bubble up vigorously) and add the salt. Stir until smooth and silky. Let it bubble for another minute until it thickens slightly. Remove from the heat and stir in the toasted pecans.

Finish and Serve: Pour the warm pecan caramel over the chilled cheesecake, letting it drip seductively down the sides. Return the whole thing to the fridge for at least 30 minutes to let the caramel set into a luscious, sticky blanket. The top should be glossy and studded with nuts.