1. Prepare the Crust

• Preheat oven to 325°F (163°C).
• Mix cookie crumbs and melted butter until well combined.
• Press firmly into the bottom of a 9-inch springform pan.
• Bake for 8–10 minutes. Set aside to cool.

2. Make the Cheesecake Filling

• Beat cream cheese and brown sugar until light and fluffy.
• Add eggs one at a time, mixing until just combined.
• Mix in vanilla, sour cream, and flour.
• Pour half the batter over the crust.
• Drizzle caramel sauce over the batter and lightly swirl.
• Pour remaining batter over top and smooth.

3. Bake in Water Bath

• Wrap the pan in foil to prevent leaks.
• Place in a large roasting pan with hot water (1–2 inches deep).
• Bake for 55–65 minutes, until edges are set and center slightly jiggles.
• Turn off oven and crack the door; cool inside for 1 hour.
• Transfer to fridge and chill at least 6 hours or overnight.

4. Prepare Toppings

• Ganache: In a small saucepan or microwave, heat heavy cream until steaming. Pour over chocolate chips, let sit 2 minutes, then stir until smooth.
• Toasted Pecans: Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring constantly. Let cool.

5. Decorate

• Pour ganache over chilled cheesecake and spread gently.
• Drizzle caramel sauce over the ganache.
• Sprinkle with toasted pecans.
• Add extra caramel and chocolate drizzle just before serving, if desired.