Buttermilk Brown Sugar Cheesecake with Sorghum-Caramel Pecans

I have learned through trial and error that the secret to making a perfect cheesecake is to bake it low and slow. Make it a day in advance and chill it overnight so you can serve it good and cold. This one, made with buttermilk, brown sugar, and cardamom, is accented by the fruity notes of sorghum, and is topped with Sorghum-Caramel Pecans and then with Salted Caramel Sauce.