Crust 1/2 cup margarine, melted 1 1/2 cups graham crumbs Caramel Topping 1 cup caramel topping, warmed to room temp

Filling 3 8oz. pkgs cream cheese 1 cup sugar 1 cup sour cream 3 large eggs 1 tbsp. vanilla extract 1 cup semi-sweet chocolate chips 1/2 cup chopped pecans

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  Preheat oven to 350*. Mix melted margarine and crumbs. Press in bottom and 2" up sides of 9" springform pan. Bake 10 minutes. To prepare filling, beat cream cheese until smooth. Add sugar and beat until well mixed. Add sour cream and vanilla. Add one egg at a time, beating after each addition, until mixed in. Stir in chocolate chips. Pour batter into springform pan. Sprinkle pecan pieces on top. Bake 40 minutes. Turn off oven and leave cheesecake in the oven for 1 hour to set. Remove from oven, allow to cool, and chill in refrigerator until firm. With the handle of a wooden spoon, make holes randomly in cheesecake. Pour caramel topping over cheesecake, making sure to fill holes. Return to refrigerator until caramel sets.