For crust, combine all ingredients in a medium mixing bowl until crumbs are moistened. Press mixture over bottom of a lightly buttered 9 inch springform pan. Refrigerate to chill, about 1 hour.
Heat oven to 375 degrees. For filling, beat all ingredients until well blended. Pour over chilled crust. Bake until edges are set and center is still slightly loose, about 1 hour. Do not overbake; cake settles and firms during cooling. Cool completely on wire rack. Cover lightly with plastic wrap. Refrigerate to chill, 2 hours or overnight.
For topping, heat brown sugar, butter and cream to boil in medium saucepan over high heat. Cook, stirring often, until sugar is dissolved. Remove from heat. Cool slightly, pour over top of chilled cake while still warm enough to pour.
Arrange pecan halves around outer edge; sprinkle with remaining chopped nuts and chips. Remove collar from pan; place on serving platter.