Preheat oven to 350°. Pulse cookies and pecans in a food processor until fine crumbs form.
Add sugar and salt and pulse again.
Add butter and pulse until mixture just starts to stick together.
Transfer mixture to a lightly greased 9x11” springform pan. Press crumbs firmly onto bottom up the sides of pan.
Bake crust until fragrant and edges just start to brown slightly, 12 to 15 minutes. Transfer to a wire rack and let cool. Reduce oven temperature to 325 degrees. While crust is baking, prepare the filling.
In an electric mixer fitted with the whipping attachment, add cream cheese, sour cream and salt. Mix on medium speed for 1 to 3 minutes, occasionally scraping down sides of bowl until smooth.
Add ½ cup / 4 oz. warmed Bourbon Pecan Caramel Sauce.
Add eggs, beating well after each addition. Add lime juice and zest. Add vanilla and brown sugar. Beat again to combine. Scrape sides of bowl again if needed and beat one last time.
Scrape filling into cooled crust and bake cheesecake until edges are set but center is still wobbly, 35 to 40 minutes.
Transfer to a wire rack and let cool. Chill until firm, at least 3 hours or overnight.
In a medium cast iron skillet over medium heat, toast pecans lightly for 1 to 3 minutes, stirring often until fragrant and lightly browned. Remove and set aside.
Serve cheesecake by removing from pan and place on large plate or platter. Top with toasted pecans and drizzle warmed Bourbon Pecan Caramel Sauce over.
Store leftovers in airtight container. Enjoy within 3 to 4 days.