Crush the cookies into fine crumbs by placing the cookies in a food processor or blender.

Mix the cookie crumbs with the melted butter and press onto the bottom and part way up the sides of a 10 inch spring form pan.

Bake at 350 degrees for 5-10 minutes. Allow to cool to room temperature.

Prepare the pan by laying out three large rectangles of foil. Place the spring form pan on top and fold the first piece around the pan. Repeat this with the other two pieces of foil so that the bottom and sides of the pan are completely covered.

Beat the cream cheese in a stand mixer with the paddle attachment for about 4 minutes until it is smooth and creamy. Add the sugar and beat for an additional 3-4 minutes.

Add the vanilla and mix. Add the eggs, one at a time, and beat for about 1 minute after each.

Mix in the sour cream, followed by the heavy cream. Make sure you scrape the sides and bottom of the bowl to get the cream cheese that the paddle attachment missed.

Pour ⅔ of the batter into the spring form pan. Divide the remaining ⅓ of the batter in half and place in two bowls. Mix the melted chocolate chips in with the batter in one bowl and the caramel sauce with the batter in the other bowl.

Drop the chocolate and caramel cheesecake batter by alternating spoonfuls into the pan. Swirl them in with a knife to create the marbled look.

Place the foil wrapped pan into a large roasting pan. Fill the pan with enough hot water to go half way up the spring form pan. Place the roasting pan in the oven and bake at 325 degrees for 90 minutes.

After 90 minutes, leave the cheesecake in the oven, but prop open the door about one inch. Let the cheesecake cool in the oven for about an hour. Cooling the cheesecake this way, helps prevent cracking.

Remove the cheesecake from the oven and cover loosely with foil. Refrigerate for at least 4 hours but ideally over night.

Place the chocolate chips and heavy cream in a microwave safe bowl. Heat at 50% power in 30 second increments, stirring after each, until the chocolate is melted.

Refrigerate the ganache until it is firm. Place the ganache in the bowl of a stand mixer and use the whisk attachment to whip it until it is fluffy. Place the ganache in a piping bag with a large star tip.

Use the piping bag filled with the whipped ganache to pipe 12 swirls around the outside edge of the cheesecake, one for each slice.

Drizzle the caramel ice cream topping and melted chocolate chips over the top of the cheesecake. Sprinkle with chopped pecans and serve!