Prepare the base: Preheat your oven to 160°C (140°C fan). Crush the digestive biscuits into fine crumbs—you want them resembling damp sand with no large chunks. Stir in the melted butter and sugar until the mixture clumps together when pressed. Tip into a 23cm springform tin lined with baking paper, press firmly and evenly across the base, then bake for 10 minutes until fragrant and the edges just begin to darken. Set aside to cool completely.

Make the cheesecake filling: In a large bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth—about 2 minutes. You should see no lumps at all, and the mixture should look glossy. Add the sugar and beat for another minute until fully incorporated. Add the eggs one at a time, beating on low after each addition until just combined—the batter will look thick and pale yellow. Stir in the vanilla, double cream, and flour. The final batter should be silky, pourable, and free of streaks.

Bake the cheesecake: Pour the filling over the cooled base and smooth the top with a spatula. Place the tin on a baking sheet and bake for 55–65 minutes. The edges should look set and slightly puffed, while the centre will still wobble like a firm jelly when you gently shake the tin. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour—this prevents cracking. Then transfer to the fridge for at least 4 hours, ideally overnight.

Toast the pecans: While the cheesecake chills, spread the pecan halves on a baking tray and toast at 160°C for 6–8 minutes. You'll know they're done when the kitchen smells intensely nutty and the pecans have darkened slightly. Let them cool completely—they'll become crunchier as they cool.

Make the caramel sauce: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir constantly until the mixture is bubbling and smooth—about 3 minutes. You'll see it darken to a deep amber colour. Slowly pour in the double cream while whisking continuously—the mixture will bubble up vigorously, then settle into a thick, glossy sauce. Remove from heat and stir in the sea salt flakes. Let it cool for 10 minutes until it thickens to a pourable consistency.

Assemble the masterpiece: Once the cheesecake is fully chilled and firm, run a knife around the edge of the tin before releasing the springform. Transfer to a serving plate. Arrange the toasted pecans in a decorative cluster on top—I like to pile them slightly off-centre for a modern look. Drizzle the warm caramel generously over the pecans and let it cascade down the sides of the cheesecake in uneven ribbons. For an extra flourish, add a final pinch of sea salt flakes on top just before serving.