Line a baking tray with paper and lightly oil a 23cm springform tin.
Blend pecans and biscuits to a powder then mix with melted butter.
Press the crumb mixture into the tin base and chill in the fridge.
Dissolve 200g sugar in water and boil until it turns deep golden brown.
Pour the caramel onto the baking tray to cool and harden.
Melt white chocolate over simmering water and let it cool for 20 minutes.
Preheat the oven to 180°C and boil a kettle.
Blend cheese, cream, remaining sugar, and eggs then mix in cooled chocolate.
Fold half of the crushed caramel shards into the cheese mixture and pour over the base.
Wrap the tin base in aluminium foil to make it watertight.
Place in a roasting tin with 2cm of boiling water and bake for 45-50 minutes.
Turn off the oven and leave the cheesecake inside for 30 minutes.
Remove foil and chill the cheesecake in the fridge for at least two hours.
Top with whipped cream and remaining caramel shards before serving in wedges.