Heat oven to 325F and press the cookie crust into a springform pan.

Beat cream cheese and sugar until smooth, then add eggs one at a time.

Pour over the crust and bake 60-65 minutes until the center is just set.

Cool in the oven with the door cracked, then chill at least 6 hours.

Drizzle the chilled cheesecake generously with caramel and chocolate sauce.

Shower the top with toasted pecans right before serving.