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1
Prepare a 9-inch round springform pan.
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2
Set oven to 350 degrees (second-bottom oven rack).
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3
To make the crust: finely grind the wafers in a food processor, then blend in butter.
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4
Press the crumbs onto the bottom and about 1-inch up the sides, then wrap foil around the bottom and sides of the pan.
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5
For the filling: with an electric mixer, beat the cream cheese in a large bowl until fluffy.
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6
Gradually add in the sugar and beat until smooth.
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7
Beat in eggs and vanilla.
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8
In a small heavy saucepan bring the cream to a simmer; reduce heat to low and add in the chocolate; stir until mixture is melted and smooth, then remove from heat.
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9
Pour HALF of the cream cheese mixture into the crust.
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10
Spoon HALF of the chocolate mixture over the cream cheese by tablespoons, spacing evenly.
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11
Using the tip of a knife swirl the chocolate mixture into the filling.
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12
Spoon the remaining cream cheese mixture over.
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13
Spoon the remaining chocolate mixture over by tablespoons, then swirl into the filling.
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14
Bake until sides are set and center moves slighty when the pan is shaken (about 1 hour and 5-10 minutes, it might take longer to bake) the cake may crack on top.
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15
Cool in the pan on a rack then place in the refrigerator overnight.
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16
The following day: using a small knife, cut around pan sides to loosen the cake.
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17
Release pan sides, then drizzle about 1/4 cup (or more) caramel sauce over the top of the cake.
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18
Evenly space the whole toasted pecans on top of the cheesecake (or if using chopped, just sprinkle on top).
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19
Slice the drizzle more sauce on each slice.
