• Preheat oven to 140°C (285°F). Line a 9-inch (23 cm) square pan with parchment paper, leaving some overhang for easy removal.

Crust

• Mix crushed biscuits with melted butter until evenly coated. Press the biscuit-butter mixture firmly into the bottom. Chill while making the filling.
  2 cup crushed cookies (like graham crackers or Digestive for Europeans), ⅓ cup salted butter

Filling

• In a large bowl, beat the cream cheese on low speed just until smooth, about 30-40 seconds.

  👉 Cue: stop as soon as there are no visible lumps. Over-mixing here traps air, which can cause cracks.
  16 oz full-fat cream cheese (2 blocks)
• Add sugar, sour cream, flour, and vanilla. Beat on low until everything looks silky and glossy, about 1 minute.
  1⅓ cup sour cream, 1 cup granulated sugar, 1½ tablespoon all-purpose flour, 1 teaspoon vanilla extract
• In another bowl, whisk the eggs gently just until blended.

  👉 Cue: no bubbles, no froth; you don't want air in the eggs.
  3 large eggs
• Pour eggs into the cream cheese mixture. Fold slowly with a spatula until combined.

Bake

• Pour filling into prepared crust. Tap pan gently to release any air bubbles. Bake for about 40 minutes.

  👉 Cue: Edges should look set. The center 5–6 cm (2–2 ½ in) should still wobble like soft Jell-O, not look liquid.
• Remove from oven and rest at room temperature for 10 minutes while making the topping.

Topping

• In a bowl, combine brown sugar and flour. Whisk to blend.
  ½ cup packed brown sugar, 1 teaspoon all-purpose flour
• Add melted butter, honey, eggs, and vanilla extract. Mix until smooth using a hand whisk.
  ⅓ cup honey, 2 tablespoon salted butter, 2 large eggs, 1 teaspoon vanilla extract
• Stir in chopped pecan halves until evenly coated.
  1½ cup pecan halves

Final bake

• Gently spoon topping over the rested cheesecake layer, spreading pecans evenly.
• Return to oven and bake for 30 minutes.

  👉 Cue: Topping should look glossy, pecans lightly toasted, and the layer underneath should no longer jiggle like liquid.

Chill

• Cool completely at room temperature. Chill at least 4 hours, preferably overnight, for clean cuts and creamy texture.
• Use parchment overhang to lift out, then slice into bars with a sharp knife.