Crust:
1 cup lightly toasted pecans
¾ cup graham cracker crumbs
¼ cup sugar
¼ cup (½ stick) butter
Filling:
2 pounds cream cheese, softened
½ cup sour cream
1 cup sugar
¼ cup flour
4 large eggs
1 tsp. vanilla
½ tsp. salt
2 cups mini semi-sweet chocolate chips
Topping:
1 cup sugar
1 cup heavy whipping cream (not whipped)
1 cup mini semi-sweet chocolate chips
Make crust: Preheat oven to 325°F. Combine crust ingredients in the bowl of a food processor and pulse until fine and crumbly. Press the crust into the bottom of a 9-inch springform pan. Bake for 15 minutes. Remove from oven to cool while making the filling.
Make filling: Using an electric mixer, beat cream cheese and sour cream until light. Add the brown sugar, 2 Tbsp. at a time, beating well after each addition. Beat in remaining ingredients, one at a time until the filling is uniform. Transfer the filling to the prepared pan.
Bake for 1 hour, turn off heat and allow to cool in the oven for 30 minutes more. Remove from oven and cool completely.
Make topping: In a small saucepan over medium heat, cook sugar, stirring constantly, until it is a light golden color (it will clump then melt). Remove from heat and slowly add the cream. Place the pan back on the heat and stir until the mixture is smooth, shiny and thickened.
Run a knife around the inside perimeter of the springform pan before removing the collar. Spread or drizzle the caramel over the cheesecake and sprinkle with remaining chocolate chips. Chill until ready to serve and cut into thin wedges with a very thin sharp knife or using dental floss held tight with two hands to slice the cake in half then into wedges. Makes 12-16 or more servings.
