Line a 9″ Springform pan with parchment paper, pinching it in between the bottom and the outer ring. This isn’t necessary but will allow for easy removal.
Combine cookie crumbs and butter. Press into the bottom of the prepared pan evenly.
In a medium pan, combine caramels and cream. Cook over medium heat, stirring frequently, until completely smooth and melted.
Stir in pecans and pour into crust. Refrigerate for 30-60 minutes until firm/dry to the touch.
With an electric mixer, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth and combined.
Add cream, and beat on low until incorporated, then high until thickened and fluffy (should nearly hold stiff peaks when you pull the beaters out of the bowl)
Spread over cooled caramel in pan. Refrigerate for 1-2 hours or until nearly set.
Combine chocolate and cream in a small pan. Cook over low heat, stirring constantly, until melted and smooth.
Spread over cheesecake layer evenly.
Refrigerate a minimum of 6 hours, or overnight for best results. Serve with garnishes as desired.