3 (8 oz.) pkg. cream cheese
1/2 c. heavy cream
1 c. eggs (3-4, depending on size)
1 c. sugar
1 tsp. Mexican vanilla

CRUST:

1 1/4 c. fancy chocolate wafers, crushed
1/3 c. butter
1/4 c. sugar

TOPPING:

1 jar caramel topping
1 c. chopped pecans
1 jar hot fudge topping

Make crust and press into 8-inch cheesecake pan. Bring cream cheese, heavy cream and eggs to room temperature, add sugar and vanilla and mix on high until completely blended; no lumps. Bake at 350 degrees for 70 minutes. Let cool and refrigerate overnight for best results. Remove from pan. Pipe hot fudge topping around the border generously, pour caramel into center and top with pecans. Refrigerate until serving.