Using a food processor or blender, pulse the cookies until you have a fine crumb. Pour in the melted butter and mix with a spoon or rubber spatula.
Press into the bottom of a 9" springform pan lined with parchment paper. Use the bottom of a measuring cup to make the bottom even and packed. Place in the freezer for 20 minutes while you make the filling.
Filling
Using a handheld mixer or in a stand mixer with the whisk attachment, whip the heavy cream until you have stiff peaks. This may take 4-5 minutes. Set aside
In a stand mixer fitted with the paddle attachment, beat the cream cheese until it is completely smooth. It needs to be at room temperature or it will be too lumpy.
Add the confectioners' sugar, sour cream, salted caramel and vanilla to the cream cheese. Beat on medium speed until well combined. You may need to stop the mixer and scrape down the sides of the bowl. Once completely smooth and creamy, stop the mixer.
Fold in the whipped cream, do it gently as you don't want to deflate the whipped cream. Continue folding until it is completely incorporated.
Take the crust out of the freezer. Pour the filling into the crust and use a small offset spatula to smooth the top. Place plastic wrap on top of the springform pan and chill for 12 hours
Salted Caramel
Take a small saucepan and place it on your stove over medium heat. Add the sugar ¼ cup at a time, letting the sugar dissolve completely until you add the next ¼ cup.
Stir occasionally until the sugar has completely dissolved and turns a dark amber colour. Turn the heat off.
Add the butter in a piece at a time, be careful as it may sputter! Stir with a heatproof spatula as you add the butter. Stir in the cream, salt, and vanilla. Let cool until it is very thick. If you're not using it straight away, pour into a container and let cool completely before placing in the fridge. When you're ready to use, heat up for 15-20 seconds in the microwave until it is pourable.
Assembly
Take the cheesecake out of the fridge after at least 12 hours. Remove it from the springform pan. I find the best way to do this is using a butter knife or an offset spatula to gently run along the edges. Then unclip the sides.
Mix the pecans with the remaining salted caramel sauce. Once covered, spoon over the caramel pecans. You might have leftover caramel!
Melt your chocolate in the microwave. In a microwave safe bowl, melt in 15 second increments, stopping to stir until melted. Drizzle over the pecans with a spoon.
In a large bowl with a handheld mixer or in a stand mixer fitted with the whisk attachment, beat the heavy cream until you have stiff peaks. Use a piping bag to pipe a border along the edge. Enjoy!
Video
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method. Just click on 'US Customary' above the list of ingredients. Cream Cheese: I use full fat Philadelphia cream cheese. If you are based in Europe and your cream cheese comes in tubs, make sure to pat the cream cheese dry with a paper towel to remove excess moisture. Heavy Cream: If you’re in the UK, use double cream. You can also swap it out for an equal amount of Cool Whip.Salted Caramel: Feel free to use storebought salted caramel instead of making it! Making Ahead: You can make the pie 2 days in advance, just keep it in the fridge and don't top with the caramel pecans, chocolate or whipped cream until you're ready to serve. Storage: Keep your cheesecake in the fridge for up to 5 days.