To make the crust: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Combine crushed cookies and melted

butter. Press tightly into an 11-inch (28-centimeter) rectangular nonstick tart pan and bake for eight to 10 minutes in preheated oven.

Remove pan from oven and lower the

oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).

Combine cream cheese, vanilla extract,

maple syrup, and confectioners’ sugar in a bowl and beat with a hand mixer until combined. Melt the white chocolate in a double boiler. Add it to the cheese mixture and mix until smooth.

You will need only 1/4 of this mixture for this recipe. Set aside the remaining 3/4 for another use. Try serving it in pretty dessert glasses with fruit.

Spread 1/4 of the cheese mousse filling onto the crust.

Return the pan to the oven for 10 minutes. Remove from oven and cool for 15 minutes on the counter, then refrigerate until completely cooled and set.

Pour the sugar into a large saucepan in an even layer. Place over medium heat and mix continually until it’s totally melted and a dark amber color. This should take about 10 minutes.

Remove from heat. Add the butter and

mix. Be careful, since the sugar will bubble up once the butter is added. Mix until the butter is incorporated. Next, slowly add the heavy cream, mixing until it’s all combined. Let cool for five minutes.

Remove the cooled tart from the pan.

Put onto a rack lined with Gefen Parchment

Paper and pour the caramel sauce over the tart.

While it cools, prepare the ganache:

Melt the chocolate in a double boiler.

Remove from heat and add the heavy

cream. Mix until completely incorporated.

Drizzle the tart with the ganache, then

sprinkle with chopped pecans.