1 cup sugar
2 tablespoons light corn syrup
2 tablespoons butter
Pinch of salt
1/2 cup sweetened condensed milk
1 teaspoon pure vanilla
1 1/2 cups pecan pieces
2 cups sweetened whipped cream
Sprigs of fresh mint

Preparation

In a heavy-bottomed saucepan, combine white sugar, brown sugar, corn syrup, butter, pinch of salt, and condensed milk. With a wooden spoon, stir until the sugar dissolves.

Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecan pieces and continue to cook, stirring, until the mixture reaches 234° to 240° F on a candy thermometer or the soft ball stage.

Remove from the heat and pour over the cheesecake. Let sauce cool and serve individual servings.

Garnish each slice with a dollop of whipped cream and a sprig of mint.