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1
Preheat the oven to 325 degrees.
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2
Lightly grease a 9-inch springform pan.
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3
In a bowl, combine the wafer crumbs, sugar, and butter; stir well.
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4
Firmly press the mixture on the bottom and 1 inch up the sides of the prepared pan.
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5
Bake for 10 minutes.
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6
Cool on a wire rack.
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7
For the filling, beat the cream cheese with an electric mixer on medium speed until creamy.
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8
Gradually add the sugar, beating well.
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9
Add the eggs one at a time, beating well after each addition and scraping the sides and bottom of the bowl as needed.
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10
Stir in the sour cream and vanilla.
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11
Pour the batter into the prepared crust.
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12
Bake for 1 hour and 5 minutes.
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13
(Center of cake will not be completely set.)
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14
Turn the oven off and partially open the oven door.
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15
Leave the cheesecake in the oven for 1 hour.
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16
Remove to a wire rack to cool completely.
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17
Cover the cake and refrigerate for at least 8 hours.
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18
Carefully remove the sides of the pan and transfer the cake to a platter.
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19
For the topping, melt the butter in a small heavy saucepan.
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20
Add the chocolate chips and stir over low heat just until the chocolate melts and blends with the butter.
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21
Spread the warm chocolate mixture over the cheesecake; refrigerate for 15 minutes.
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22
Combine the caramel topping and pecans in a small saucepan.
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23
Bring to a boil, over medium heat, stirring constantly, and boil for 2 minutes.
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24
Remove from the heat and cool for 5 minutes, then spread over the chocolate and cool completely.
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25
Serve right away, or cover and chill.
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26
Refrigerate any leftovers.
