Prepare the Caramel Sauce:

• In a medium saucepan over medium heat, melt the sugar until it turns amber in color. Stir constantly to avoid burning.
• Once the sugar has melted, add the butter and continue stirring until it’s fully incorporated.
• Slowly pour in the heavy whipping cream, stirring continuously until smooth. Be careful as the mixture may bubble.
• Stir in the sifted flour, then let it simmer for about 2-3 minutes until it thickens.
• Remove from heat and fold in the pecan chips. Set aside to cool.

Prepare the Crust:

• Preheat your oven to 325°F (163°C).
• In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and pecan chips. Mix well until fully combined.
• Press the mixture firmly into the bottom of a springform pan to form an even crust. Bake for 8-10 minutes until golden and firm. Remove from the oven and allow it to cool.

Prepare the Filling:

• In a microwave-safe bowl, melt the semi-sweet chocolate chips with 6 tbsp of heavy whipping cream. Stir until smooth and set aside to cool.
• In a large mixing bowl, beat the room-temperature cream cheese with light brown sugar until smooth and creamy, about 2-3 minutes.
• Add the flour, sour cream, and vanilla extract. Beat until fully incorporated.
• Add eggs, one at a time, mixing on low speed after each addition to prevent overmixing.
• Fold in the cooled melted chocolate mixture and mix until smooth.

Assemble the Cheesecake:

• Pour the cheesecake filling into the prepared crust. Smooth the top with a spatula.
• Bake in the preheated oven for 50-60 minutes or until the edges are set, but the center is slightly jiggly. Turn off the oven and leave the cheesecake in for an additional 1 hour to cool gradually.
• After 1 hour, remove from the oven and let the cheesecake cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight.

Prepare the Chocolate Drizzle:

• In a small microwave-safe bowl, melt the semi-sweet chocolate chips with 3 tbsp of heavy whipping cream. Stir until smooth and drizzle over the chilled cheesecake.

Serve:

• Once the cheesecake has cooled and the drizzle has set, slice and serve. Top with additional caramel sauce and pecan chips for extra flavor.