Caramel sauce
Add the sugar to a heavy-based saucepan and stir in the water. Place over a medium heat until the sugar has dissolved. Cook without stirring for 5-8mins until the mixture turns amber coloured. Take off the heat, then add in the butter and then the cream, whisking continuously after each addition. Set aside and let cool, or keep in fridge till ready to use.

Glazed pecans
Preheat the oven to 400F. Line a baking sheet with baking paper. Mix the maple syrup, corn syrup, sugar and salt in a medium bowl and toss in the pecans to coat with the mix. Spread evenly on the baking sheet. Toast the nuts in the oven and stir every few minutes when they begin to bubble. The pecans are done when they are golden brown and the syrup is thicker and bubbling slowly. Remove from the oven and let cool completely. Once cooled, break apart the pecans.

Crust
Pre heat the oven to 350F.

Crush the biscuits into fine crumbs using a food processor. Or put in a sandwich bag, and roll/bash with a rolling pin. Add the biscuits to a bowl with melted butter and mix to a sandy mixture. Grease an 8-inch springform pan well with butter and line the base with baking paper. Press the mixture firmly into the bottom and around the edges of the pan and bake the crust for 10 minutes. Remove from the oven and allow it to cool while you prepare the filling.

Filling
Lower the oven temperature to 325ºF.

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the brown sugar and continue to beat until well combined. Add the sour cream and vanilla extract and beat until fully combined. Add the eggs one at a time beating after each addition until just combined. Pour the filling over the base.

Double line the cake pan with heavy duty foil, place in a larger roasting pan in the oven and half fill with boiling water. This will form a water bath around the cheesecake and stop the cheesecake from cracking. Alternatively place a large pan filled with about an inch of hot water on the bottom rack of the oven with the cheesecake in the center above.

Bake on the middle shelf of the oven for 1 hour. Turn off the oven and leave the cheesecake inside to cool slowly for 1hr, then leave to cool on the countertop. Then refrigerate for at least 4hrs before serving. This slow cooling will stop the cheesecake cracking.

When ready to serve slightly warm the caramel sauce, pour all over the top place the glazed pecans on top.