Prepare pan: Place a greased 9-in. springform pan on a double-layer of heavy-duty foil. Securely wrap foil around pan.

Make crust: In a small bowl, combine flour, brown sugar, and pecans; cut in butter until crumbly. Press onto bottom of prepared springform pan. Place pan on a baking sheet, and bake at 325° for 12-15 minutes or until set. Cool on wire rack.

Prepare filling: In a large bowl or pot, beat cream cheese & sugars until smooth. Beat in 1/4 cup flour, cream, and vanilla. Add eggs; beat on low speed until just blended. Remove 1 cup of batter to a small bowl & stir in melted chocolate chips. Spread over crust.

Finish filling: In another bowl, mix caramel topping & remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining plain batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake: Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set & top appears dull. Remove springform pan from water bat; remove foil. Cool cheesecake on a wire rack for ten minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight.

Prepare ganache: Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips & whisk until smooth. Cool slightly, stirring occasionally.

Top & serve: Remove sides of springform pan (you may need to loosen sides again with a knife). Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.