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Finely crush the biscuits & pecans in a food processor.
Combine biscuit, pecans & melted butter to get a mixture resembling wet sand.
Toss it in an 8inch springform pan.
Use the flat bottom of a glass or spoon to press into an even layer with an approx. ¼ inch thickness on the base & around sides of the pan as shown.
Place it in fridge for 30 minutes to set.
Preheat oven to 330f. Place a tray with boiling water on the bottom rack to create steam for baking the cheesecake prior to baking.
In a bowl mix cream cheese & yogurt with an electric whisk or paddle attachment until it is soft.
Add light brown sugar, vanilla, salt, mix it all using electric whisk.
Add cream & corn starch, mix until smooth.
Pour the cheesecake mixture into the pan. Spread it in an even layer.
Bake for 40-45 minutes.
When the edges of the cheesecake have slightly risen and appear set. Turn the oven off & allow the cheesecake to cool in the oven.
Remove from oven. Let it cool completely.
Combine butter, sugar & corn syrup in pan. Bring it to simmer & boil for a minute until sugar is dissolved. Pour cream & boil for 30seconds. Add pecans & mix. Let it cool completely & spread it all over cheesecake.