Make the caramel.  In a medium saucepan, stir together the sugar, syrup, and water. Place over medium heat and cook until the sugar is dissolved.  Stir in the cream as well as the espresso powder and vanilla bean seeds and pod and continue to cook, stirring frequently, for about 10 until thickened and deep amber in color.  Remove from the heat and stir in the coconut butter and salt.  Pour into a bowl and cool.

Make the cheesecake.  Line a loaf pan with parchment, leaving overhang for easy removal.  Preheat oven to 400 degrees F/ 375 degrees F convection.  In a large bowl combine the sugar, tapioca, and cream cheese.  Beat using a hand or stand mixer working the speed from low to medium-high until creamy and lump free.  Beat in the eggs one at a time, ensuring each is fully incorporated.  Beat in the vanilla and lemon.  Stir in the salted caramel, leaving some swirls that are not fully incorporated if you wish.

Pour batter into the prepared pan and bake 40-50 minutes until deep golden brown and a little jiggly in the center.  Cool completely in the pan.  Serve room temperature or refrigerate until fully chilled and up to 4 days.

For the topping, stir together pecans and caramel just before serving and pour over the entire cake.