Instructions: To make crust: Combine cookie mix, contents of butter flavor packet from mix, 1 egg and chopped pecans in large bowl, Stir until thoroughly blended. Press mixture into bottom of ungreased 9 inch springform pan. Bake for 20 to 22 minutes or until edge is light brown and center is set. Remove from oven.

For Filling: Combine brown sugar and flour in small bowl; set aside. Place cream cheese in large bowl. Beat at low speed with electric mixer, adding brown sugar mixture gradually. Add beaten eggs and vanilla, mixing only until incorporated. Remove 1 cup batter to small bowl; add melted chocolate. Pour remaining plain batter onto warm crust. Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marble. Arrange pecan halves around top edge. Bake for 45 to 55 minutes or until set. Loosen cake from sides of pan with knife. Cool completely on rack. Refrigerate for 2 hours or until ready to serve. When ready to serve remove sides of pan. Glaze top of cheesecake with caramel flavor topping.

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