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Bash the biscuits in a resealable bag with a rolling pin, or any other blunt instrument you can do serious damage with, until you have fine crumbs.
Melt the butter in a large saucepan then add the biscuit crumbs and mix to combine.
Tip the butter and biscuit mix into the base of the springform tin and press down with the back of a spoon.
Cover and place in the fridge to chill while you prepare the rest of the ingredients.
Place the chocolate in a heatproof bowl then set it over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water, and gently melt, stirring occasionally.
Beat the cream cheese, mascarpone & cream in a large bowl until well combined.
Stir through the white chocolate.
Spread the mixture evenly over the top of the biscuit base, then cover and place in the fridge to chill and set for at least 2-3 hours.
Meanwhile, heat the caramel sauce so that it is runny. Allow to cool slightly.
When ready to serve, remove the cheesecake from the tin and pour over the caramel sauce.
Top with the pecans and serve in generous slices.