Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it and wrapping it in aluminum foil.

In a medium bowl, mix together the all-purpose flour, brown sugar, and finely chopped pecans. Cut in the cold butter until it resembles coarse crumbs. Press firmly into the bottom of prepared pan and bake for 12-15 minutes until golden. Cool on a wire rack.

Beat the cream cheese, granulated sugar, and brown sugar until smooth. Gradually mix in the flour, heavy whipping cream, and vanilla. Add the eggs one at a time, mixing on low until combined.

Remove one cup of the batter and stir in the melted milk chocolate. Spread over the cooled crust evenly.

In another bowl, mix the remaining batter with caramel topping and chopped pecans. Drop spoonfuls over the chocolate layer, then pour remaining batter on top.

Place the springform pan in a larger baking pan and add hot water until it reaches 1 inch up the sides of the springform pan. Bake for about 1 hour and 15 minutes or until slightly jiggly in the center.

Cool in the oven with the door cracked for 10 minutes. Loosen sides with a knife, then cool at room temperature for another hour before refrigerating overnight.

For ganache, heat heavy cream until boiling. Pour over milk chocolate chips and whisk until smooth.

Pour ganache over the cheesecake, spreading evenly. Sprinkle with pecans and drizzle more caramel before serving. Chill until set, slice, and enjoy.