1
Make the crust: finely chop the cookies and pecans, mix with melted butter, press into a 9 inch springform pan, and bake at 350 for 10 min.
2
Reduce oven temp to 325, pour in the filling: beat cream cheese and sugar until smooth, add flour, salt, spices, heavy cream, and vanilla, mix, add sour cream and eggs one at a time, folding gently to combine.
3
Pour into the pre-baked crust, put in a water bath, and bake at 325 for 65-75 min or until the edges are set and the middle is a bit jiggly.
4
Turn off the oven, let it sit for 30-35 min, then crack open the oven door and let cool 20 more min.
5
Take out and put in the fridge for at least 6 hrs or overnight.
6
Make the salted caramel: melt sugar over medium heat until it turns an amber color, stir in room temp butter, slowly whisk in heavy cream, remove from heat, and add salt.
7
Let the caramel cool, toast some pecans, and top the cheesecake with them, then pour the cooled caramel, and top with flaky salt.