Preheat oven to 350°F (180°C)

1. Crust: In a bowl, combine cookie crumbs, ground pecans and butter. Press into bottom of cheesecake pan and freeze.

2. Filling: In a small saucepan over low heat, melt caramels in evaporated milk, stirring frequently, until smooth. Reserve about 3 tbsp (45 mL); cover and refrigerate. Pour remaining caramel mixture over frozen crust, spreading evenly and leaving a ½-inch (1 cm) border uncovered. Sprinkle chocolate chunks over caramel. Set aside.

3. In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla. Fold in chopped pecans by hand.

4. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

5. Decoration: Reheat reserved caramel mixture in the microwave (or in a small saucepan over low heat) until melted. Drizzle over cake.