Prepare the Caramel Sauce:

• In a large saucepan, pour the sugar into an even layer. Heat over medium-high, whisking constantly as the sugar begins to clump, then melt. This process takes about 10 minutes. Once fully melted, stop whisking and let the caramel cook until it reaches a deep amber color and releases a nutty aroma. Be careful—it darkens quickly and can burn easily. Immediately remove from heat.
• Add the butter and whisk vigorously as it bubbles. Once fully combined, slowly pour in the heavy cream while whisking. Add a little cream at a time to help the caramel loosen, then incorporate the rest. Whisk until the sauce is smooth and fully blended.

Divide the Caramel:

• Set aside 1 cup of the finished caramel sauce for topping. To the remaining caramel, stir in the sifted flour and chopped pecan chips. Mix until well combined and set aside to cool slightly.

Make the Crust:

• Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides.
• In a small bowl, mix together the crust ingredients until evenly combined. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.

Bake the crust for 10 minutes, then remove and let it cool.

• Wrap the outside of the springform pan tightly with aluminum foil to prevent water from leaking in during the water bath. Reduce oven temperature to 300°F (148°C).

Add the Caramel Layer:

• Spread the caramel-pecan mixture evenly over the cooled crust to form the first layer.

Prepare the Chocolate Layer:

• Place chocolate chips in a small heatproof bowl. Heat the heavy cream until it just begins to boil, then pour over the chocolate. Let sit for 2–3 minutes, then whisk until smooth and glossy.
• Pour the chocolate ganache over the caramel layer in the crust, smoothing it into an even layer.

Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese, brown sugar, and flour on low speed until completely smooth. Scrape down the bowl as needed.
• Add the sour cream and vanilla extract, mixing on low until fully incorporated.
• Add the eggs one at a time, mixing slowly after each addition just until combined. Continue scraping the bowl occasionally to ensure even mixing.
• Pour the cheesecake batter gently over the chocolate layer in the crust.

Bake the Cheesecake:

• Place the springform pan inside a larger roasting pan. Fill the outer pan with warm water, halfway up the sides of the springform pan, making sure the foil lining is above the water level to prevent leaks.
• Bake for 1 hour and 35 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.

Cool the Cheesecake Gradually:

• Turn off the oven and keep the door closed for 30 minutes. Then crack the oven door open and let the cheesecake sit for another 30 minutes. This slow cooling process helps prevent cracks.
• Remove the cheesecake from the water bath and carefully discard the foil. Let the cheesecake cool at room temperature for about 1 hour.

Top with Caramel and Chill:

• Pour about ½ cup of the reserved caramel sauce over the top of the cheesecake, spreading it evenly. If the sauce is too thick, microwave it for 10–15 seconds to loosen.
• Refrigerate the cheesecake for 5–6 hours, or until completely firm. Once set, remove from the springform pan and transfer to a serving plate.

Prepare Chocolate Drizzle:

• Place chocolate chips in a small bowl. Heat heavy cream until it just starts to boil, then pour over the chocolate. Let sit for 3–4 minutes before whisking until smooth.

Final Decoration:

• Drizzle the remaining caramel sauce and chocolate ganache over the top of the cheesecake. Sprinkle additional chopped pecans on top for texture and presentation.

Keep refrigerated until ready to serve.