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1
For Crust: Preheat oven to 350?F.
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2
Finely grind cookies in processor.
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3
Blend in butter.
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4
Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4 inch-high sides.
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5
Wrap outside of springform pan with foil.
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6
For Filling: Using electric mixer, beat cream cheese in large bowl until fluffy.
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7
Gradually add sugar and beat until smooth.
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8
Beat in eggs 1 at a time.
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9
Mix in vanilla extract.
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10
Bring cream to simmer in heavy small saucepan.
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11
Reduce heat to low.
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12
Add chocolate and stir until mixture is melted and smooth.
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13
Remove from heat.
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14
Pour half of cream cheese mixture into crust.
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15
Spoon half of chocolate mixture over by tablespoons, spacing evenly.
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16
Using tip of knife, swirl chocolate mixture into filling.
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17
Spoon remaining cream cheese mixture over.
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18
Spoon remaining chocolate mixture over by tablespoons.
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19
Swirl into filling.
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20
Bake until sides are set and center moves slightly when pan is shaken, about 1 hour 5 minutes.
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21
(Cake may crack.)
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22
Cool in pan on rack.
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23
Chill overnight.
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24
Using small knife, cut around pan sides to loosen cake.
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25
Release pan sides.
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26
Drizzle 1/4 cup caramel sauce over top of cake.
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27
Garnish with whole pecans.
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28
Pass remaining sauce separately.
