Stir together crust ingredients. Press into the bottom of a 10-inch springform pan. Bake at 350 for 10-12 minutes. Cool.
Heat caramels and whipping cream until caramels are melted and smooth. Pour into cooled crust, making sure you don’t spread it completely to the edge of the pan. Leave 1/4-inch band around the edge. Sprinkle liberally with pecans.
In a large mixing bowl, beat the cheeses until smooth and creamy, scraping the sides often; don’t leave any lumps. Add the sugar and beat again. Add the eggs, one at a time, beating until smooth after each addition, scraping the sides and being certain to incorporate any lumps from the bottom of the bowl. Add the whipping cream and melted chocolate and beat until smooth and evenly colored. Pour on top of pecans.
Bake at 325 F for 50 min with a pan of water on the rack below in the oven. Cool completely.
In a small saucepan, heat whipping cream until it simmers. Remove from heat and stir in chocolate until completely melted. Spread over cheesecake.
Garnish with chopped pecans, caramel sauce, and whipped cream. Refrigerate overnight or until serving.