Chocolate, pecans, and cheesecake all in one dish? You probably won't have leftovers.

Chocolate-Pecan Cheesecake Bars

Preheat oven to 325 degrees. Lightly spray a 9-by-13-inch baking pan with nonstick spray; set aside. 

For crust: Combine graham cracker crumbs; pecans and granulated sugar in a medium bowl; stir in melted butter. Transfer to prepared pan. Firmly press crumb mixture on bottom. Place in freezer for 30 to 45 minutes. 

For filling: Beat cream cheese, sugar, flour, and vanilla with an electric mixer on low for 30 seconds or just until combined. Add sour cream; beat just until combined. Beat in eggs, one at a time, on low until just combined (do not over mix). Spread mixture on crust; set aside. 

For topping: Combine brown sugar, corn syrup, whipping cream, and butter in a heavy medium saucepan. Bring to a boil. Reduce heat to medium; boil for 3 minutes. Remove from heat; stir in 3 cups pecans, chocolate, and remaining 1½ teaspoons vanilla. Quickly spread over cheesecake filling. 

Bake for 25 to 30 minutes or until center is almost set. Cool in baking pan on a wire rack for 1 hour. Refrigerate for 6 hours or overnight. To serve, cut into pieces; drizzle with caramel sauce. 