Preparation Steps

• Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
• Bake crust for 10 minutes, then remove from oven and set aside to cool.
• In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in melted chocolate and vanilla extract until combined.
• Pour half of the cheesecake batter over the crust. Drizzle half of the caramel sauce and sprinkle half of the chopped pecans over the batter. Repeat layers with remaining batter, caramel, and pecans.
• Bake cheesecake for 50-60 minutes or until the center is almost set but still slightly jiggly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
• Refrigerate cheesecake for at least 4 hours or overnight before removing from pan. Drizzle additional caramel sauce before serving if desired.