Set your oven to 300°F and allow it to warm up.

Combine graham cracker crumbs and brown sugar in the base of a 9-inch springform pan. Mix in the melted butter until the texture feels like damp sand. Press the mixture firmly into an even layer, covering the bottom of the pan. Create a slight edge around the sides to help hold the caramel sauce in place.

In a microwave-safe bowl, combine half the caramels and half a can of sweetened condensed milk. Heat until melted and smooth, stirring occasionally. Pour the caramel mixture over the graham cracker crust, then sprinkle with chopped pecans. Bake in a preheated oven for 15 minutes and let cool completely.

Using a mixer, beat the cream cheese until it’s silky and smooth, making sure to scrape down the sides of the bowl and the paddle to avoid any lumps. Gradually mix in the second can of condensed milk, blending until the mixture is completely smooth.

Add the eggs one at a time, mixing just until fully incorporated after each addition. Avoid overmixing to keep excess air out of the batter. Gently stir in the vanilla, then pour the cheesecake mixture over the cooled crust. Tap the pan lightly on the counter a few times to remove any air bubbles.

Bake for approximately an hour, or until the center is just set. Turn off the oven and leave the door slightly open, letting the cheesecake cool gradually. After about an hour, run a knife around the edge of the springform pan to loosen it. Once cooled, transfer the cheesecake to the fridge to chill completely.

Before serving, carefully remove the ring from the springform pan. Melt the remaining caramels with the sweetened condensed milk until smooth and creamy. If there’s any condensation on the cheesecake, gently pat it dry, then spread the melted caramel over the top. Finish by garnishing with pecan halves.

Keep any leftover cheesecake refrigerated, and enjoy it within 4 days.