Ingredients:
1 1/2 cups chocolate cookie crumbs
1/3 cup butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 eggs
1/2 cup chopped pecans
1/2 cup caramel sauce
1/2 cup semisweet chocolate chips
1/2 cup heavy cream
Directions:
1- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2- In a medium mixing bowl, combine chocolate cookie crumbs and melted butter. Mix well.
3- Press the mixture onto the bottom of the prepared pan.
4- In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until well combined.
5- Add eggs one at a time, beating well after each addition.
6- Stir in chopped pecans.
7- Pour the cheesecake mixture over the prepared crust.
8- Bake for 40-45 minutes, or until the cheesecake is set.
9- Let cool for 10 minutes before releasing from the springform pan.
10- In a small mixing bowl, microwave caramel sauce for 30 seconds, or until warm and pourable.
11- Drizzle the caramel sauce over the cheesecake.
12- In another small mixing bowl, microwave chocolate chips and heavy cream for 30 seconds. Stir until smooth and melted.
13- Drizzle the chocolate mixture over the caramel sauce.
14- Chill the cheesecake for at least 2 hours before serving.