Line the bottom of a 9-inch springform pan with parchment paper and set aside.

In a food processor fitted with the S-blade, pulverize the shortbread cookies for about 1 minute until they resemble a fine sand texture.

In a large bowl, combine the cookie crumbs with the softened butter until all the cookie crumbs are coated. It should look like wet sand.

Press the cookie crumbles into the bottom of the prepared pan. You can use the bottom of a measuring cup or a drinking glass to pack the crumbs well and make sure they’re in an even layer. Place the crust in the freezer to set while you make the filling.

In a large bowl, using a hand or stand mixer, beat the cream cheese with the granulated sugar until smooth and no lumps remain.

Add the eggnog, cinnamon, nutmeg, and almond extract and mix until well combined, being sure to scrape the sides and bottom of the bowl with a rubber spatula when necessary. Once smooth and combined, fold in 8 ounces (half of the tub) of Cool Whip until well combined. Work from the bottom of the bowl and fold up and over the center. This can take a few minutes.

Remove the crust from the freezer and use your rubber spatula to smooth the cream cheese filling over the crust. Return the cheesecake to the freezer, allowing it to set for at least 4 hours but ideally overnight.

While the cheesecake is setting in the freezer, make the pecan topping. Line a baking sheet with parchment paper and set aside.

In a large heavy-bottomed skillet over medium heat, toast the pecans, stirring frequently, for about 7 minutes or until fragrant. Transfer them to a bowl and set aside.

Use a paper towel or clean dishcloth to carefully wipe the skillet clean.

Return the skillet to medium heat and add the water, brown sugar, granulated sugar, cinnamon, and salt.

Stir and cook until the sugar has dissolved and starts to bubble. Lower the temperature to medium-low and stir in the pecans.

Stir constantly for 3-5 minutes until the pecans are all coated with crystallized sugar. Transfer the pecans from the skillet to the prepared baking sheet and spread them out into a single layer to cool until the cheesecake is ready to serve.

In a medium saucepan over medium-low heat, combine the dark brown sugar, butter, vanilla extract, and salt.

Whisk continually for 5-7 minutes or until thickened. Turn off the heat and serve warm or refrigerate until needed. If the sauce is too thin, continue cooking it for a few more minutes.

Pop the cheesecake out of the springform pan, top with the remaining Cool Whip, pecans, and drizzle with caramel. This cheesecake thaws fast and will be thawed by the time you serve it. Freezing it helps it pop out of the springform pan really well and helps set the filling quickly.