Add heavy cream, sugar, and vanilla extract in a cold bowl that's been refrigerated for at least 15 minutes.

Using an electric mixer, start blending.

This is what you should have about 4 minutes later. Still not done.

Once stiff peaks form, you are done. This will take an additional 1-2 minutes. DO NOT OVERBEAT THE HEAVY CREAM, ELSE YOU WILL HAVE BUTTER.

In a large bowl, add cream cheese (room temperature), light brown sugar, vanilla extract, and maple syrup.

Beat until well combined. This will take 3-4 minutes.

Add most of the whipped cream to the cream cheese mixture.

Just FYI - this is how much whipped you should set aside for garnish later.

Fold the whipped cream into the cream cheese mixture.

Chop the pecans for the cheesecake mixture.

Add the chopped pecans.

Fold the pecans into the cheesecake batter, it's okay if you mix it slightly. Refrigerate the mixture until you are ready to serve.

Cookie Crust & Pecan Topping

Add McVitiies Digestive Cookies in a Ziploc bag. Crush. Alternatively, you may also use ParleG, Walker's Shortbread Cookies, Nilla wafers, or Graham Crackers. For a gluten-free option, use GF cookies.

Heat up store-bought caramel sauce for 20 seconds in the microwave. Add chopped pecans.

Stir and set aside.

Add a spoonful of the digestive cookies into a serving shooter. You can use small jars or plastic martini glasses too.

Add 3 spoonfuls of the cheesecake mixture.

Follow it up with a small dollop of whipped cream.

Drizzle some pecan topping. It will start to drip so serve immediately.