Heat oven to 325°F. Line 9-inch round cake pan with foil. In small bowl, combine crust ingredients; mix well. Press in bottom of foil-lined pan.
In large bowl, beat cream cheese until smooth and creamy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Pour into crust-lined pan.
In small bowl, combine caramel ice cream topping and pecans. Spoon part of topping mixture into 3-inch ring in center of cheesecake. Then, using remaining topping mixture, spoon another ring of topping 1 1/2 inches from first ring.
Bake at 325°F. for 35 to 45 minutes or until center is set. Cool in pan on wire rack for 1 hour or until completely cooled. Refrigerate at least 4 hours or overnight.
Just before serving, lift foil-lined cheesecake from pan; remove foil. Serve chocolate topping over each serving. Store in refrigerator.