Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan and bake for about 10 minutes.

In a large mixing bowl, beat cream cheese with granulated sugar using an electric mixer on medium speed for 2-3 minutes until smooth. Add eggs one at a time, mixing until fully incorporated. Add salted caramel sauce to the filling.

Gently pour the salted caramel sauce into the cream cheese mixture and swirl it through the batter delicately. Take care not to overblend, maintaining visible streaks of caramel.

Pour the filling into the prepared crust, smoothing the top with a spatula. Bake for approximately 60-65 minutes, until the edges are set but the center has a slight jiggle.

Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour.

After it has cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or preferably overnight.

Before serving, melt chocolate to drizzle over the top and sprinkle with chopped pecans. Cut into slices with a hot knife for clean edges and serve chilled.