1. Lightly grease or line a 9 x 13 inch baking dish with parchment paper leaving some overhang to help lift the lasagna out later.

2. Place the graham crackers on a plate so they are ready to layer and set the chopped pecans and caramel sauce nearby.

3. In a large mixing bowl beat the softened cream cheese 2 3 cup powdered sugar and 1 1 2 teaspoons vanilla extract until very smooth and creamy with no lumps.

4. In a separate chilled bowl whip 2 cups of the heavy whipping cream with the remaining 1 3 cup powdered sugar and 1 2 teaspoon vanilla extract until soft to medium peaks form.

5. Gently fold the whipped cream into the cream cheese mixture in two to three additions until you have a light fluffy whipped cheesecake filling.

6. Arrange a single even layer of graham crackers over the bottom of the prepared pan breaking pieces as needed to fully cover the surface.

7. Spread about one third of the whipped cheesecake filling over the graham crackers smoothing it into an even layer all the way to the edges.

8. Drizzle a generous amount of caramel sauce over the filling then sprinkle with a handful of chopped pecans.

9. Repeat with a second layer of graham crackers followed by another third of the filling more caramel and more pecans.

10. Add a final layer of graham crackers and spread the remaining whipped cheesecake filling evenly over the top.

11. To make the ganache warm 1 2 cup heavy whipping cream just until steaming then pour it over the semisweet chocolate chips in a heatproof bowl. Let sit one minute then stir until smooth and glossy.

12. Let the ganache cool for several minutes until slightly thickened then pour it over the lasagna spreading gently so it completely covers the surface.

13. Drizzle extra caramel sauce over the ganache and sprinkle the remaining chopped pecans on top. Add a light pinch of flaky sea salt if you like a sweet salty contrast.

14. Cover the pan and refrigerate for at least 4 hours or overnight until the graham crackers have softened and the layers are fully set.

15. When ready to serve use a sharp knife dipped in hot water and wiped dry between cuts to slice neat squares. Lift out with a spatula and enjoy the caramel dripping down the sides.