Salted Caramel Pecan Cheesecake

1. Start with the biscuit base, put  biscuits and butter in food processor and mix until well combined. Put into a greased 10-inch cake tin and press down.
2. Put the ingredients of the cheesecake mixture in a bowl and mix using a hand mixer. Add the cheese mixture on top of the biscuit and place in fridge until your salted caramel sauce is done.
3. For the salted caramel sauce put caster sugar in a pan at medium heat and stir until it becomes a brown liquid consistency. Turn off the heat and add the butter until melted.
4. Add a sprinkle of salt and the cream. You can put this back on the heat on low, stir until it becomes a thicker consistency. Add the pecans to the sauce and mix. Let cool slightly and pour over cake.
5. Leave the cake in fridge for at least 4 hours or overnight.

 Tip: You can leave some of the caramel sauce for when you are serving the cake. Heat it and pour over full cake or over each slice.