Biscuit crust: Preheat the oven to 350 F (180 C).
Cover the bottom of a 9-inch (23 cm) springform pan with parchment paper and grease the sides of the pan.
Mix all the crust ingredients and press firmly.
Bake for 6 minutes, remove from the oven and set aside.

Pecan filling: Mix all the ingredients except the vanilla in a thick-bottomed saucepan and bring to a boil. Reduce the heat and cook for 8 minutes, stirring.
Remove from the heat, add the vanilla, and let cool.
Pour over the biscuit crust.

Reduce the oven temperature to 325 F (160 C).

Cheesecake filling: In a stand mixer, beat the cream cheese, then add the brown sugar and mix well.
Add the flour, then the eggs, one at a time, mixing well between each addition.
Gently incorporate the cream and vanilla into the mixture.
Pour the preparation into the reserved pan and bake for 1 hour.
Turn off the oven and let the cheesecake cool inside for 1 hour.
Refrigerate the cheesecake for at least 4 hours.

Decoration: Decorate the cheesecake with toasted pecans, then drizzle with melted chocolate and a caramel sauce.