Pre-heat oven to 325F
Mix crumbs and butter. Press onto bottom and 1 inch up sides of 9 inch springform pan. Bake for 10 minutes
Pour caramel sauce over crust. Top with chopped pecans
Beat cream cheese, sugar and vanilla until smooth. Beat in eggs (one at a time), just until blended. Stir in melted chocolate. Pour over pecans. Bake at 350F for 50 minutes, or until center is set.
Remove from oven and run knife around sides of pan to loosen.
Garnish cheesecake with additional chopped pecans and/or chopped semi-sweet chocolate. Drizzle extra caramel sauce over top.
Cool at room temperature. Chill overnight.
Can be frozen.
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