Preheat your oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs with melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes until set, then remove from the oven and allow to cool completely.

In a large mixing bowl, beat the room temperature cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add in the eggs, one at a time, blending just until combined, then pour in the vanilla extract.

Pour the cheesecake filling over your prepared chocolate cookie crust, spreading it evenly. Place the springform pan on the middle rack of your preheated oven and bake for approximately 60 minutes.

Once baked, let the cheesecake cool inside the oven with the door ajar for about 1 hour.

Drizzle caramel sauce liberally over the top of the cooled cheesecake. Melt the chocolate chips and drizzle this chocolate over the caramel layer, finishing with toasted pecans.

Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, though overnight is best. Slice and serve.