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1
Preheat oven to 450 degrees.
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2
In a food processor, pulse cookies to crumbs. (If you don't have a food processor, I have also used 2 (nesting) metal bowls and mashed the wafers/cookies by putting them in the larger bowl a dozen at a time and crushing/grinding them with the smaller bowl. Or get your kids involved and have them whack away at them in sealed plastic baggies.) Combine cookie crumbs and butter in a medium bowl, and stir well.
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3
Pour into a greased 9-inch springform pan. Use your fingers to evenly spread and mash down the crumbs.
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4
In a mixing bowl, beat cream cheese and sugar until creamy. Add in vanilla, flour and eggs one at a time. Beat well. Blend in the cream. Pour batter over the crust.
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5
Bake for 12 minutes at 450 degrees, then lower the oven temperature to 200 degrees for an additional 35 minutes or until set.
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6
Once removed from the oven, cool for 10 minutes, and then gently go around the side of the pan with a butter knife to loosen any parts sticking to the pan. Loosen pan gently and remove the rim. Cool and refrigerate. Cool for at least 2 hours before topping. Then refrigerate cheesecake for a minimum of 6 hours total prior to serving.
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7
To top, melt chocolate in the microwave for 40-60 seconds depending on your microwave. (Start with 30 seconds. There's nothing worse than burnt chocolate.) Stir until smooth.
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8
Scrape chocolate into a small sealable plastic bag, snip off a bit of one corner and squeeze chocolate across the cake in any pattern you want.
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9
In a small saucepan, heat the caramels and cream over medium heat, stirring constantly until smooth. Remove from heat, let cool for a few minutes (melted caramel is hot!), then do the same as the chocolate and squeeze onto the cake. Lastly, sprinkle pecans over cake.
