Step 1: Preparing the Cookie Crumb Crust

1. Preheat your oven to 325°F (163°C).
2. Grease your springform pan: Lightly grease the bottom of a 9-inch or 10-inch springform pan with butter or nonstick cooking spray. Line the bottom with parchment paper for easy removal later.
3. Mix the crust: In a small bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
4. Press the crust: Firmly press the crumb mixture into the bottom of the prepared pan. Use the back of a spoon to press it down evenly and create a solid base.
5. Bake the crust: Place the crust in the oven and bake for about 10 minutes to set it. Once baked, remove it from the oven and allow it to cool while you prepare the cheesecake filling.

Step 2: Preparing the Cheesecake Filling

1. Beat the cream cheese: In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy.
2. Add the eggs: Add the eggs one at a time, beating well after each addition. This ensures the eggs are fully incorporated into the cream cheese mixture.
3. Stir in the vanilla: Add the vanilla extract or vanilla bean paste and mix until fully combined.
4. Add the whipping cream: Gradually add the whipping cream, beating on low speed until the mixture is smooth and velvety.
5. Pour the batter: Pour the cheesecake batter over the cooled cookie crust, spreading it out evenly with a spatula.
6. Bake the cheesecake: Place the cheesecake in the oven and bake at 325°F for about 60-70 minutes. The cheesecake should begin to lightly brown at the edges, and the center should be just slightly wobbly when gently shaken. Don’t worry if the surface cracks a bit—this is completely normal.
7. Cool the cheesecake: Remove the cheesecake from the oven and run a sharp knife around the edge of the pan to prevent cracking as it cools. Allow the cheesecake to cool completely at room temperature, then refrigerate it for at least 4 hours, or overnight for best results.

Step 3: Preparing the Topping

1. Toast the pecans: Preheat your oven to 350°F (177°C). Spread the pecans evenly on a baking sheet in a single layer. Toast them in the oven for 8-10 minutes, stirring halfway through to ensure they don’t burn. Once toasted, remove the pecans from the oven and let them cool.
2. Chop the pecans: After the pecans have cooled, break them into smaller pieces by gently snapping them with your fingers.
3. Melt the caramel: In a small saucepan, melt the caramel candies and 1 tablespoon of whipping cream over low heat, stirring constantly until smooth. This will create a luscious caramel sauce.
4. Drizzle the caramel: Drizzle the melted caramel over the cooled cheesecake, spreading it evenly across the top.
5. Melt the chocolate: In a double boiler or microwave, melt the chocolate chips until smooth. Drizzle the melted chocolate over the caramel and pecans, creating a beautiful layer of chocolatey goodness.
6. Chill the cheesecake: Allow the cheesecake to chill for at least an hour before serving to allow the caramel and chocolate to set.