Chocolate-Caramel-Pecan Cheesecake Bliss

Combine first 3 ingredients: stir well.

Firmly press mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.

Bake at 325 degrees for 10 minutes.

Cool in pan on a wire rack.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1-1/4 cups sugar, beating well.

Add eggs, 1 at a time, beating after each addition and scraping sides and bottom as needed.

Stir in sour cream and vanilla.

Pour batter into prepared crust.

Bake at 325 degrees for 1 hour and 5 minutes.

(Center will not be completely set.) Turn oven off, and partially open oven door; leave cake in oven 1 hour.

Cool completely on a wire rack; cover and chill at least 8 hours.

Gently run a knife around edge of cheesecake to release sides of pan; carefully remove pan.

Transfer cheesecake to a serving plate.

Melt 1/4 cup butter in a small heavy saucepan; add chocolate morsels.

Stir over low heat just until chocolate melts and mixture blends.

Spread warm chocolate mixture over cheesecake; chill 15 minutes.

Combine caramel topping and pecans in a small saucepan.

Bring to a boil, stirring constantly, over medium heat; boil 2 minutes.

Remove from heat, and cool 5 minutes.

Spread over chocolate; cool completely.

Serve immediately or cover and chill.

Let stand at room temperature at least 30 minutes before serving.