Combine flour, brown sugar and pecans in a small bowl and cut into butter until crumbly. Press onto the bottom of the springform pan. Place on a baking sheet and bake at 325 for 12-14 minutes. Cool on a wire rack.

Beat cream cheese and sugars in a large bowl until smooth. Beat in ¼ cup flour, cream and vanilla. Add eggs and beat on low until just blended. Remove 1 cup of the batter to a small bowl and stir in melted chocolate. Spread over the crust.

Mix caramel sauce and remaining flour in another bowl and stir in pecans - spoon over chocolate layer.

Top with the remaining cream cheese mixture.

Place springform pan in a large baking pan (I used an 11x14 pan). Add 1 inch of hot water to the pan to create a water bath (this will help the cheesecake from cracking).

Bake at 325 for 1 hour 15 minutes – 1 hour 25 minutes or until the center is set and top appears dull (not shiny).

Remove springform pan from water bath and remove the foil wrapped around the outside of the pan.

Cool cheesecake on rack for 10 – 15 minutes. Loosen sides from pan with a knife (but do not remove sides of spring form pan) and let cool for another hour. Refrigerate for 4-6 hours.

To make ganache, place chocolate chips in a small bowl. Add cream to a small pot and bring to a boil. Pour over chocolate chips and whisk until it is smooth – let cool.

Remove sides of springform pan. Spread ganache over cheesecake and sprinkle with chopped pecans. Refrigerate until set and drizzle on caramel sauce right before serving. ENJOY!