Prepare the Caramel Sauce:
In a medium saucepan, heat the sugar over medium heat, stirring occasionally, until it melts and becomes golden brown.
Once melted, add the butter and stir until fully combined.
Gradually add the heavy whipping cream, continuing to stir until smooth.
Stir in the sifted flour and cook for an additional 1-2 minutes to thicken.
Remove from heat and stir in the pecan chips. Set aside to cool.

Make the Crust:
Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and pecan chips.
Mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Bake for 8-10 minutes until golden brown. Remove from the oven and set aside to cool.

Prepare the Filling:
In a small saucepan, melt the semi-sweet chocolate chips with 6 tbsp heavy whipping cream over low heat, stirring constantly until smooth.
In a large bowl, beat the room-temperature cream cheese until smooth and creamy.
Add the light brown sugar, flour, and sour cream, and continue to beat until fully combined.
Mix in the vanilla extract.
Add the melted chocolate mixture and beat until smooth.
Add the eggs one at a time, mixing well after each addition.

Assemble the Cheesecake:
Pour the cheesecake filling into the prepared crust.
Bake the cheesecake at 325°F (163°C) for 55-65 minutes or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
After 1 hour, remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Make the Chocolate Drizzle:
In a small saucepan, melt the semi-sweet chocolate chips with 3 tbsp heavy whipping cream over low heat, stirring until smooth.
Drizzle the chocolate over the chilled cheesecake just before serving.