Heat the oven to 320°F (160°C).

In a bowl, mix the ground biscuits with melted butter until the texture resembles wet sand. Press the mixture evenly into a parchment-lined 9x9-inch (24x24 cm) baking pan. Bake for 10 minutes, then set aside to cool.

In a large bowl, whisk together the cream cheese, white cheese, and sour cream until smooth. Add the sugar and mix well. Beat in the eggs one at a time, mixing until fully incorporated. Pour the cheesecake batter over the baked crust.

Bake in a preheated oven at 300°F (150°C) with a fan setting for about 40 minutes. The cheesecake should be set at the edges but still slightly jiggly in the center. Let it cool at room temperature before refrigerating for at least 5 hours (preferably overnight).

About an hour before serving, make the pecan-caramel topping. Heat the oven to 355°F (180°C). Spread the pecans on a baking sheet and toast for 10 minutes. Let them cool.

In a small saucepan, heat the heavy cream until it just reaches a simmer. Set aside. In a large pan over medium-high heat, melt the sugar until it turns into an amber-colored caramel. Avoid stirring—swirl the pan gently instead. Remove from heat and add the butter, stirring until combined. Return the pan to medium heat and gradually pour in the warm cream while stirring continuously. Add a pinch of salt and let the caramel simmer for 3 minutes until slightly thickened. Stir in the toasted pecans and let the mixture cool to room temperature.

Slice the chilled cheesecake into bars and spoon the caramel-pecan topping over each piece. Serve immediately.