Preheat oven to 450°F. Grease and flour a 9-inch springform cake pan. Double wrap cake pan in heavy duty foil making sure not to tear foil to make waterproof.

Combine cookie crumbs with butter and press evenly in the bottom of the cake pan.

Cream together cream cheese and sugar. Add flour, salt, and vanilla.

Beat in eggs, one at a time on low speed.

Stir in cream by hand. Pour into cake pan over crust.

Bake cake in a water bath for 10 minutes, then reduce heat to 200°F and bake 35 to 40 minutes more until set.

To make water bath you will need a pan larger than the springform cake pan. The larger one should be about 2 to 3 inches wider on all sides than the cake pan and at least as high as the sides. Place the larger pan on the oven rack and place the cake pan into the larger pan. Carefully pour boiling water into the outer pan. Fill the outer pan about 1/2 way up the sides of the cake pan.

When set, remove cheesecake from the water bath. Remove foil, and loosen ring of the springform pan, but do not remove until the cake has completely cooled. When cool, transfer to a serving plate and chill in the refrigerator before finishing.

To finish the Cheesecake:

Prepare the caramel topping. Place the caramels and whipping cream in a microwave safe bowl, and microwave until soft and melted, less than 1 minute. Stir until smooth and no lumps remain.

Prepare the chocolate topping. Place chocolate, butter, and whipping cream in a microwave safe bowl, and microwave until soft and melted, less than 1 minute. Stir until smooth and no lumps remain.

Put caramel topping in a freezer bag and nip a corner off. Squeeze bag and drizzle caramel over cake making stripes in one direction.

Put chocolate topping in a freezer bag and nip a corner off. Squeeze bag and drizzle chocolate over cake making stripes in the opposite direction of the caramel making a checkerboard pattern.

Sprinkle with chopped pecans.