Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil for a water bath.

In a small bowl, combine flour, brown sugar, and chopped pecans. Cut in butter until it resembles coarse crumbs. Press into the bottom of the springform pan and bake for 12–15 minutes.

In a large mixing bowl, beat cream cheese, sugar, and brown sugar until smooth. Gradually mix in flour, heavy cream, and vanilla extract until combined.

Add eggs one at a time, blending after each addition. Reserve 1 cup of this filling for the chocolate layer.

Melt milk chocolate chips, let cool slightly, then mix into the reserved filling until combined. Spread over the baked crust.

In another bowl, mix the remaining filling with caramel topping and chopped pecans. Dollop over the chocolate layer and smooth with a spatula.

Place the springform pan inside a larger pan and pour in hot water until it reaches 1 inch up the sides. Bake for 1 hour 15 minutes to 1 hour 30 minutes.

Let the cheesecake cool for 10 minutes before refrigerating overnight.

For ganache, boil heavy cream, pour over chocolate chips, and whisk until smooth. Allow to cool until thick.

Once chilled, pour ganache over the cheesecake, sprinkle with chopped pecans, and drizzle with caramel if desired. Slice and serve.