Prepare the Crust:

1. Toast the Pecans: Heat a skillet over medium heat and toast the pecans for 5-10 minutes, stirring occasionally until fragrant.
2. Blend Ingredients: In a food processor, pulse the toasted pecans, vegan cookies, cinnamon, and sea salt until finely ground. Add melted vegan butter and pulse until the mixture resembles a soft dough.
3. Form the Crust: Press the mixture firmly into the base of a parchment-lined 9-inch springform pan. Freeze the crust while preparing the filling.

2. Make the Cheesecake Filling:

1. Blend Ingredients: In a high-speed blender, combine soaked cashews, vegan cream cheese, maple syrup, yogurt, coconut oil, sugar, vanilla extract, and lemon juice. Blend until completely smooth and creamy.
2. Pour the Filling: Pour the mixture over the prepared crust, smoothing the top with a spatula.
3. Set the Cheesecake: Refrigerate the cheesecake for at least 5 hours or freeze for 4 hours until firm.

3. Prepare the Caramel Pecan Topping:

1. Make the Caramel Base: In a saucepan, combine granulated sugar, brown sugar, and water. Heat over medium heat, stirring until the sugars dissolve and form a deep golden caramel.
2. Add Cream and Butter: Gradually whisk in vegan butter, followed by vegan heavy cream or coconut cream. Stir until smooth and creamy.
3. Enhance Flavor: Add vanilla extract, sea salt, and bourbon (if using). Stir in pecans and let the mixture cool to room temperature.

4. Assemble the Cheesecake:

1. Remove from Pan: Carefully remove the chilled cheesecake from the springform pan and place it on a serving platter.
2. Add the Topping: Spoon the cooled caramel pecan mixture over the top, letting it flow decoratively over the edges.
3. Serve: Slice and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.