Place the oat biscuits into a food processor and pulse until they turn to crumbs (alternatively you can place in a large sandwich bag and crush using a rolling pin).
Transfer to a bowl and mix in the melted butter until evenly combined.
Take a 23cm (9-inch) diameter baking tin with a removable base and line the base with a circle of baking parchment. Spoon the biscuit mixture into the tin and press the mixture into the base and up the sides of the tin. **Tip** Use a small measuring cup (1/2 cup or 1/4 cup size) to press the mixture into the side and edges of the tin and a teaspoon to flatten the rim of the cheesecake crust. Place in the fridge to firm up while you prepare the rest of the cheesecake.
Next make the caramelized pecans. Place a piece of non-stick baking parchment on a baking tray or large plate, ready for cooling the nuts.
Add the butter and sugar to a frying pan (skillet) and heat over a medium-to-high heat until the butter has almost melted. Add the pecans and stir together. Continue to heat for 3-4 minutes, stirring often, until the sugar has melted and is coating the pecans. Turn off the heat and carefully transfer the pecans to the prepared baking parchment. Quickly and carefully spread out using a spatula, so the pecans can cool in an even layer. Once cooled (takes about 10 minutes), roughly break apart.
Next, make the cheesecake filling. Whisk the cream in a large bowl until soft peaks form. Add the cream cheese and whisk again to combine. Add the confectioners’ sugar, vanilla extract, nutmeg, ginger and cinnamon. Whisk again to combine.
Take the cheesecake crust out of the fridge. Spoon in the cheesecake mixture and flatten with a spatula. Sprinkle on the caramelized pecans. Refrigerate for at least 30 minutes (up to a day*) to firm up the filling.
When ready to serve, remove the cheesecake from the tin and carefully remove the parchment from the base. Place the cheesecake on a plate and drizzle over the salted caramel sauce before serving.
* If refrigerating for more than a couple of hours, keep the cheesecake covered with clingfilm. Remove from the fridge 30-60 minutes before serving to soften the biscuit base slightly..Nutritional Information is per serving.