Step 1: Make the Caramel Sauce

Add sugar to a large saucepan and heat over medium-high, whisking until fully melted (about 10 minutes).

Once melted, stop whisking and let it turn amber in color—watch closely to avoid burning.

Remove from heat and immediately whisk in butter (it will bubble vigorously).

Slowly add in heavy cream, whisking until smooth and fully incorporated.

Reserve 1 cup for topping. Stir in flour and pecan chips into the remaining caramel. Set aside.

Make the Crust

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease sides.

Mix crust ingredients in a bowl until combined.

Press mixture into the bottom and sides of the pan.

Bake for 10 minutes. Let cool.

Wrap the outside of the pan in foil to prep for the water bath.

Assemble the Layers

Spread the pecan-caramel mixture into the crust evenly.

In a small bowl, add chocolate chips and pour in hot cream. Let sit 2–3 minutes, then whisk smooth.

Pour ganache over caramel layer and spread evenly.

Make Cheesecake Filling

Beat cream cheese, brown sugar, and flour on low until smooth. Scrape sides as needed.

Mix in sour cream and vanilla.

Add eggs one at a time on low speed, mixing gently.

Pour filling over the chocolate layer in the crust.

Bake in Water Bath

Place the pan in a larger pan and add hot water halfway up the sides.

Bake at 300°F (148°C) for 1 hour 35 minutes until center is set but slightly jiggly.

Turn off oven, leave door closed for 30 minutes.

Crack oven door and let cheesecake cool inside for another 30 minutes.

Remove from oven and unwrap. Cool on counter for 1 hour.

Add Final Toppings

Pour ½ cup reserved caramel sauce on top. If too thick, microwave for 10 seconds.

Chill in fridge 5–6 hours or until fully set.

For drizzle, heat cream until just boiling and pour over chocolate chips. Let sit 3–4 minutes, then stir smooth.

Drizzle caramel and chocolate over top and sprinkle with extra pecan chips.

Keep refrigerated until ready to serve.