Preheat your oven to 350°F (175°C). Crush graham crackers in a large bowl until fine crumbs. Melt unsalted butter and mix with crumbs. Press into the bottom of a springform pan. Bake for 10 minutes and cool.

Beat cream cheese in a bowl until smooth. Gradually add sugar, mixing until combined. Add eggs one at a time, mixing gently. The filling should be silky.

Pour half of the cream cheese mixture into the cooled crust, drizzle salted caramel sauce over it, then add the remaining filling and swirl.

Bake in the preheated oven for approximately 65 minutes until edges are set but center jiggles slightly. Turn off oven, crack the door, and cool for 1 hour.

After it has cooled, let it come to room temperature for 30 minutes. Cover with wrap and refrigerate for at least 4 hours.

Before serving, drizzle melted chocolate over the cheesecake and sprinkle with toasted pecans. Use a hot knife for clean slices.