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1
Combine graham cracker crumbs, 1/2 cup of pecans, and butter; blend well. Press into the bottom and 1 inch up the sides of a 10-inch springform pan. Place the crust in the refrigerator while making the ganache.
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2
Combine the 1/2 cup heavy whipping cream and 2 Tablespoons butter in a microwave-safe measuring cup. Heat on HIGH for 30 seconds, or until the butter melts. Add the chocolate chips, and stir with a wire whisk until mixture is smooth (heating in 20-second increments on HIGH, if necessary).
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3
Pour, and spread, over the crust, within 1 inch from the edges of the pan. Place in the freezer until fudge is firm, about 30 minutes.
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4
In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs, one at a time, beating well after each addition; do not over-mix. Carefully spread over the ganache filling.
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5
Bake, in a water bath, at 350 degrees for 1 hour and 5 minutes, or until filling is almost set. Let cheesecake sit in the turned-off oven for one hour with the door ajar.
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6
Remove from the oven, and cool, on a wire rack, to room temperature. Chill in the refrigerator overnight.
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7
The next day, in a saucepan over medium heat, melt the bag of unwrapped caramels with 1/3 cup of cream, continuously stirring until smooth. Take off the heat, and cool 5 minutes. Pour on top of cheesecake within 1 inch of the edge.
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8
Coat the sides and top edge with remaining pecans and melted chocolate drizzled around the edge. When ready to serve, cut the cheesecake with a hot knife. (Store the unused caramel in fridge as dipping sauce for fruit.).
