Prepare the Crust:

Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.

Mix the Crust: Combine the crushed graham crackers or Oreos with the melted butter in a medium bowl. Press the mixture evenly into the bottom of the prepared pan. Set aside.

Prepare the Filling:

Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese until smooth and creamy.

Add Sugar and Eggs: Gradually mix in the sugar, followed by the eggs, one at a time, ensuring each is fully incorporated.

Add Vanilla and Sour Cream: Stir in the vanilla extract and sour cream until smooth.

Pour the Filling: Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula.

Bake the Cheesecake:

Bake: Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set but slightly jiggly.

Cool: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.

Chill: Remove from the oven and refrigerate the cheesecake for at least 4-6 hours, or overnight for best results.

Add the Topping:

Caramel and Chocolate: Once the cheesecake is chilled, drizzle caramel and chocolate sauce over the top.

Add Pecans: Sprinkle chopped pecans evenly over the top. Garnish with mini chocolate chips and additional pecans if desired.

Serve:

Slice and Serve: Carefully remove the cheesecake from the springform pan, slice, and serve.