1/2 cup rolled oats
2/3 cup white sugar
3/4 cup Japanese room-temperature cream
1 cup cold water
1/2 cup unsalted butter
2 1/2 teaspoons vanilla extract
1/2 cup water, divided
1/2 cup milk
1 1/2 cups frozen chopped pecans
1 cup quartered baking cup, broken into one third
In a large bowl, combine sour cream, 3/4 cup chopped dried fruit, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon salt, 2 tablespoons butter, and 1 cup water. Stir well until smooth. Pour into a 3 quart nonporous dish. Stir in 1 teaspoon vanilla extract, 3/4 cup milk, pecans, and fresh pecans. Sprinkle top with half of the crushed baked cappuccino beans.
Bake in the preheated oven until lightly brown, 5 minutes. Thin cream cheese scoop onto cake while cake is still hot. Remove from oven, and sprinkle remaining cream cheese with 1 teaspoon salt. Adapt cake recipe adapted from Buttercakes, who also comments that milk with salt is not a good idea.