Step 1: Prepare the Cookie Crumb Crust

1. Start by combining the chocolate cookie crumbs, sugar, and melted butter in a small mixing bowl. Stir the mixture until all the crumbs are coated in butter and the sugar is evenly distributed.
2. Next, press the crumb mixture into the bottom of a lightly greased 9 or 10-inch springform pan. Use your fingers or the back of a spoon to evenly distribute the crumbs, making sure to press them down firmly.
3. It’s a good idea to grease only the bottom of the springform pan to make sure the crust doesn’t stick to the sides. Alternatively, you can line the bottom with parchment paper to make it easier to release the cheesecake later.
4. For extra insurance against melted butter seeping out, wrap a layer of aluminum foil around the outside of the pan. This is especially helpful if you’re baking in a traditional oven rather than a water bath.
5. Once the crust is prepared, set it aside while you make the cheesecake filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth. A hand mixer or stand mixer works best for this. Be sure to scrape the sides of the bowl occasionally to ensure everything is incorporated evenly.
2. Once the cream cheese and sugar are well combined, add the eggs one at a time. Beat well after each addition to ensure a smooth, lump-free batter.
3. Add the vanilla extract and mix to combine.
4. Pour in the whipping cream, and mix again until smooth. The filling should be thick and creamy at this stage.
5. Pour the cheesecake mixture over the prepared crust in the springform pan, spreading it evenly with a spatula.
6. Now, it’s time to bake. Preheat your oven to 325°F (163°C). Place the cheesecake in the oven and bake for 60-70 minutes. The edges should be slightly golden, and the center should be set but still slightly wobbly. Don’t worry if the surface isn’t perfectly smooth at this stage—it will set as it cools.

Step 3: Bake the Cheesecake

1. After baking, remove the cheesecake from the oven and run a sharp knife around the edge of the pan. This step is important because it allows the cheesecake to shrink as it cools without cracking.
2. Let the cheesecake cool to room temperature on a wire rack for at least 1-2 hours. It’s important to avoid placing it directly in the fridge right away, as sudden temperature changes can cause the cheesecake to crack.
3. Once cooled, refrigerate the cheesecake for several hours or overnight. This gives the cheesecake time to firm up and allows the flavors to meld together beautifully.

Step 4: Prepare the Topping

1. While the cheesecake is cooling, it’s time to prepare the topping. Start by toasting the pecans. Spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes. Be sure to toss them halfway through to ensure even toasting.
2. Once the pecans are toasted and cool, break them into smaller pieces with your fingers.
3. Once the cheesecake is fully chilled, spread the toasted pecans evenly over the top, pressing them down slightly to ensure they stick.
4. To make the caramel topping, place the soft caramel candies and 1 tablespoon of whipping cream in a small saucepan. Melt over low heat, stirring frequently, until the caramel is smooth and pourable.
5. Drizzle the melted caramel over the pecans, letting it cascade down the sides of the cheesecake.
6. In a double boiler or microwave, melt the chocolate chips until smooth. Drizzle the melted chocolate over the caramel and pecans, creating a beautiful pattern.
7. Allow the cheesecake to cool for at least an hour to let the caramel and chocolate set.