Step 1

In a small bowl, combine the cookie crumbs, sugar and butter.

Step 2

Press into the bottom of a lightly greased 9 or 10 inch springform pan. (Grease bottom only!) Wrap a layer of aluminum foil around the outside of the pan to prevent melting butter seeping out into the bottom of your oven and

Step 3

Alternatively you can line the bottom of the pan with parchment paper which will help to release the cheesecake from the pan.

Step 4

Cream together the cream cheese and sugar.

Step 5

Add the eggs , one at a time beating well after each addition.

Step 6

Beat in the vanilla extract.

Step 7

Finally blend in the whipping cream.

Step 8

Pour over the prepared base and bake in at 325 degrees F for 60 minutes to The cheesecake should just be beginning to lightly brown at the edges (although it need not brown at all to be done) and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the centre at this point.

Step 9

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge).

Step 10

When at room temperature refrigerate for several hours or overnight.

Step 11

Toast the pecans in a single layer on a cookie sheet in a 350 degree oven for 8-10 minutes. tossing them halfway through that time.

Step 12

When cool, snap each pecan into 4 pieces with your fingers

Step 13

Spread the pecans evenly over the surface of the cheesecake and press down sightly so they get good contact.

Step 14

Add the caramel candies and whipping cream to a small saucepan and melt gently over low heat.

Step 15

Drizzle over the pecans.

Step 16

Melt the chocolate chips in a double boiler and drizzle the chocolate over the caramel and pecans. Cool for an hour before serving.