2 cups crushed chocolate cookies
1/4 cup (1/2 stick) melted butter
2 1/2 (8 oz. ea.) pkgs. cream cheese
1 cup sugar
1 1/2 tbsp. all-purpose flour
1 tsp. vanilla
3 eggs
2 tbsp. whipping cream
Caramel topping
Chocolate topping
1 cup chopped toasted pecans, for sprinkling

Preheat oven to 450°F.

Combine cookie crumbs and butter. Press onto bottom of 9-inch springform pan.

Beat cream cheese in bowl until creamy. Add sugar, flour and vanilla. Add eggs, one at a time. Blend in cream (whipping cream). Pour over crust.

Bake at 450°F for 10 minutes, reduce temperature to 200°F and continue baking for 35-40 minutes or until set. Loosen cake from rim of pan. Cool before removing rim of pan.

Drizzle with caramel and chocolate topping. Refrigerate. Sprinkle with pecans just before serving.

CARAMEL TOPPING:

1/2 (14 oz.) bag caramels
1/3 cup whipped cream

Combine caramels and whipped cream in pan, stir over low heat until smooth.

CHOCOLATE TOPPING:

1 (14 oz.) pkg. German sweet chocolate
1 tbsp. butter
2 tbsp. whipping cream

Combine chocolate, butter and whipping cream in pan, stir over low heat until smooth.