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Preheat the oven to 325°F (160°C).
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Combine the chocolate cookie crumbs and melted butter, pressing them into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then set aside to cool.
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In a large mixing bowl, beat softened cream cheese with sugar until smooth.
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Add caramel sauce and mix until well combined.
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Stir in sour cream, vanilla, and 3/4 cup of chopped pecans.
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Add eggs one at a time, mixing just until blended.
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Pour the filling over the crust and smooth the top.
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Bake for 60–70 minutes, until the center is almost set.
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Turn off the oven, crack the door, and allow the cheesecake to cool in the oven for one hour.
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Refrigerate for at least 4 hours or overnight.
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Before serving, drizzle with melted chocolate and caramel sauce, and sprinkle remaining pecans on top.
Caramel Pecan Chocolate Cheesecake
Notes
For gluten-free or lactose-free variations, use gluten-free cookie crumbs and lactose-free cream cheese. Allow the cheesecake to cool gradually in the oven to prevent cracks. Chill completely before serving for the best texture and flavor.
