• First and foremost, place an oven rack on the lowest level and place another rack in the middle of your oven. After that, preheat your conventional oven to 325 degrees Fahrenheit. Then, grease your nine-inch springform pan with non-stick cooking spray.
• Afterward, pulse your chocolate cookies and pecans using a food processor for thirty seconds or until finely ground. Then, pour the ground mixture into a medium bowl.  
• Next, add your melted butter and stir until well combined. After that, cram your crust mixture into the bottom of your pan and chill for about thirty minutes.

Filling:

• Beat your cream cheese and sugar inside a bowl using an electric mixer. Be sure to mix until the mixture becomes smooth and fluffy. Then, add your flour, cream, and vanilla. Again, beat for a minute until smooth. Afterward, make sure to add your eggs one at a time, beating after each addition.  
• Next, save a cup of batter and place it inside a small bowl. Then, add and stir your melted chocolate into the rest of the batter. After that, whisk your caramel and two teaspoons of flour in a small bowl. 
• Mix in chopped pecans and spread your caramel batter evenly into your cooled crust. Likewise, spread your chocolate batter over your caramel mixture. Then, carefully scoop your plain batter over your chocolate batter and smooth the top. Afterward, place it on a baking sheet.  
• Boil eight cups of water. Then, place a large casserole dish on the bottom rack of your oven and carefully fill it halfway with boiling water. Afterward, place your cheesecake on the middle rack.
• Then, bake the cheesecake for about seventy-five to ninety minutes. Likewise, do so till the edges slightly pull from the sides of the pan. Afterward, cover your cheesecake loosely with foil after sixty minutes if the top turns brown quickly. Also, ensure to remove your cheesecake from the oven and allow it to cool on a cooling wire rack. Finally, chill for at least four hours. 

Topping:

• Before anything else, ensure to heat cream for about fifteen to thirty seconds inside a microwave-safe bowl. Then, add your chocolate chips and let them sit for a few minutes, and mix until smooth.
• Next, meticulously run a knife around the edge of your pan to release your cheesecake. After that, remove your cheesecake and transfer it to a serving platter. Then, make sure to drizzle your cheesecake with melted chocolate and caramel. Lastly, top with pecans if desired.