Step 1: Prepare the Cookie Crumb Crust

First, we’re going to make the base for our cheesecake. Start by combining the chocolate cookie crumbs and sugar in a small mixing bowl. Stir until the sugar is evenly distributed throughout the crumbs. Then, add in the melted butter, which will help bind the crumbs together and create a firm, buttery crust. Mix everything together until the crumbs are well-coated in butter and the mixture begins to stick together when pressed.

Next, lightly grease the bottom of a 9-inch or 10-inch springform pan. Be sure to only grease the bottom to prevent excess butter from leaking out during baking. You could also line the bottom of the pan with parchment paper to help with easy removal after the cheesecake is baked. Press the cookie crumb mixture firmly into the bottom of the prepared pan to form an even layer. To avoid any butter spillage in the oven, wrap a layer of aluminum foil around the outside of the pan.

Step 2: Prepare the Cheesecake Layer

In a large bowl, beat together the softened cream cheese and sugar until the mixture is smooth and creamy. The goal is to make sure there are no lumps, so be patient and beat until the texture is silky and consistent.

Once the cream cheese and sugar are thoroughly mixed, add the eggs one at a time, mixing well after each addition. This will help ensure that the eggs are fully incorporated into the cream cheese mixture, resulting in a smooth batter.

After the eggs, add the vanilla extract or vanilla bean paste, followed by the heavy whipping cream. You should save 1 tablespoon of the whipping cream to use later for the caramel topping. Continue mixing until everything is fully combined, and the batter is nice and smooth.

Pour the cheesecake mixture over the prepared cookie crust. It’s important to spread it out evenly so that the cheesecake bakes uniformly. Place the springform pan in the oven and bake at 325°F for 60 to 70 minutes. You’ll know the cheesecake is done when the edges are just beginning to brown slightly, and the center remains slightly wobbly. It’s okay if the cheesecake still looks a bit jiggly in the middle—it will firm up as it cools.

Step 3: Cool the Cheesecake

Once the cheesecake is done baking, remove it from the oven and carefully run a sharp knife around the edge of the pan. This helps the cheesecake shrink evenly as it cools, preventing cracks from forming. Let the cheesecake cool at room temperature for several hours. It’s essential not to refrigerate it while it’s still hot, as this can cause condensation to form and affect the texture.

After the cheesecake has cooled to room temperature, transfer it to the refrigerator and let it chill for several hours or overnight. This helps the flavors meld together and ensures the cheesecake has the perfect, firm texture.

Step 4: Prepare the Topping

While your cheesecake is chilling, you can prepare the crunchy pecan topping. Spread the pecans in a single layer on a baking sheet and toast them in a 350°F oven for about 8 to 10 minutes, tossing them halfway through to ensure they toast evenly. Once toasted, allow the pecans to cool before snapping them into smaller pieces with your fingers. Spread the pecans evenly over the surface of the cooled cheesecake, pressing them down gently to ensure they stick.

Step 5: Add the Caramel and Chocolate Drizzle

Now it’s time for the gooey caramel topping! Unwrap the soft caramels and place them in a small saucepan along with 1 tablespoon of whipping cream. Melt the caramels over low heat, stirring constantly until you have a smooth, velvety caramel sauce. Once melted, drizzle the caramel generously over the pecans, letting it drizzle down the sides of the cheesecake for that perfect finishing touch.

Next, melt the chocolate chips using a double boiler or microwave. If you’re using the microwave, do it in short bursts, stirring between each interval to prevent burning. Once melted, drizzle the chocolate over the caramel and pecans in a zigzag pattern. This creates a beautiful and decadent topping that adds both flavor and visual appeal.

Let the cheesecake cool for about an hour before slicing and serving. This gives the toppings a chance to set and ensures that each slice holds its shape.