Method

Pre-heat oven to 140C and grease and line the base and sides of a 23 cm springform tin with greaseproof. Wrap the base and sides of the tin with tin foil and then set aside.

Base: blitz the ginger nuts to a fine crumb and the combine with the melted butter. Press the biscuits firmly into the base.

Cheesecake: beat the cream cheese and vanilla in a large bowl to slacken. Add the sugar and combine before individually adding the eggs.

Stir in sour cream then the lemon juice. Sift in the flour, spices and salt. Combine well and then strain onto the biscuit base to remove any lumps.

Place the tin into a baking trey and fill with water until it reaches half way up the tin. Bake for 55-65 minutes. Once baked, turn off the oven and leave the door ajar for 1 hour. Once cooled fully, place in the fridge for at least 4 hours but ideally overnight.

Caramel: toast the pecans in the oven at 100C for 5 minutes then set aside. Add ¼ of the sugar into a saucepan. When the sugar begins to dissolve, add another 1/4. Continue to do this until all sugar is added. Once all sugar is added, allow it to dissolve and heat until it reaches a dark amber colour.

In separate pan, gently warm cream. When the sugar reaches the correct colour, add your butter to the caramel and whisk then add salt. Cook for 2mins and allow to cool slightly. Once cooled but still warm, stir through the pecans.

Remove the cheesecake from the tin and place onto a serving plate, pour the caramel pecans over the top and serve