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.