Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray and set aside.

Add the crushed graham crackers, chopped pecans, and sugar to a medium-sized mixing bowl and stir. Add the melted butter and stir to completely coat the graham cracker mixture.

Spread and press the coated crumb mixture evenly in the bottom of the prepared pan. (I usually use a flat-bottomed 1-cup measuring cup to press the buttered crumbs) Bake for 10 minutes on the middle rack.

Add the caramel bits and 1 tablespoon of water to a small heat-safe bowl. Microwave in 45-second intervals, stirring well after each interval, until the caramel bits are melted and smooth.

Remove the crust from the oven and reduce the oven temperature to 325°F. While the crust is cooling, sprinkle the 1½ cups of chocolate chips over the crust. Drizzle the caramel over the chocolate chips. Place the crust in the refrigerator to chill while you make the cheesecake filling.

Add the granulated sugar and cornstarch to a small bowl. Whisk to combine. Set it aside.

Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese and sour cream for 1-1½ minutes until smooth. Scrape down the sides of the bowl as you go and also the bottom of the mixing bowl to make sure all ingredients are well mixed.

Add in the sugar mixture and continue mixing for another 1-1½ minutes until well incorporated.

Lower the mixer speed to medium-low. Add the eggs one at a time, beating well after each egg until no yellow streaks remain.

Keep the mixer speed on medium-low and add the vanilla extract. Mix just until incorporated.

Remove the crust from the refrigerator. Tear 2 large pieces of heavy-duty aluminum foil. Wrap the outside of the springform pan. Be sure both pieces of foil are large enough to cover all the way up to the top outer edge of the pan. This will help ensure no leakage from the water bath.

Pour the cheesecake filling into the prepared and foil-wrapped pan. Tap the pan a couple of times on the counter to remove any air bubbles.

Place the cheesecake pan into a large roasting pan and place the roasting pan into the oven on the middle rack.

Pour boiling water into the roasting until it comes up about 1 inch on the side of the cheesecake pan.

Bake for 1 hour and 30 minutes. Turn the oven off and crack the oven door open about 1-2 inches. Leave the cheesecake to sit in the oven for 1 hour.

Remove the cheesecake from the oven and the water bath. Remove the foil. Carefully run a knife with a thin blade around the sides of the cheesecake. Cover the top of the springform pan with foil and chill in the refrigerator for at least 8 hours.

Just before you are ready to serve, add ¾ cup dulce de leche to a small heat-safe bowl. Microwave for 45 seconds. Add the heavy cream and stir well until the mixture is smooth.

Remove the cheesecake from the refrigerator. Release the springform pan sides. Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan. Place the cheesecake onto a serving plate or a disposable cake circle.

Spread the dulce de leche mixture over the center of the cheesecake top. Be sure to avoid the very edges. Lightly drizzle the chocolate syrup over the dulce de leche. Sprinkle the chopped pecans. Keep the cheesecake refrigerated before slicing and serving.