Mix all crust ingredients until fully combined.
Evenly press into the bottom of a springform pan and bake 10 minutes.
Mix caramel sauce and pecans and spread evenly on cooled crust.
In the bowl of a stand mixer, mix cream cheese and sugar until smooth.
Mix in milk until fully combined.
Mix eggs, sour cream, vanilla, and flour until fully combined. Add to the stand mixer bowl and mix until smooth.
Remove some batter and mix in melted chocolate chips until combined.
Pour the chocolate batter onto the caramel layer in the pan, then pour the rest of the batter over top.
Set the filled spring form pan into a large deep baking dish and fill the dish with boiling water halfway up the side of the spring form pan.
Bake for one hour. Turn the oven off and leave the cheesecake in the oven for several hours until it cools. Refrigerate overnight.
Spread caramel sauce over the top, then top with chopped pecans and drizzle with more caramel and chocolate sauce.