Instructions: Preheat oven to 450 . Place cookies in resealable plastic bag. Squeeze out excess air; seal bag tightly. Roll over cookies with rolling pin until finely crushed. Combine cookie crumbs and butter in medium bowl; press onto bottom of 9-inch springform pan. Beat cream cheese in large bowl until creamy. Add sugar, flour, salt and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust.

Bake 10 minutes.

Reduce oven temperature to 200 . Continue baking cheesecake 35-40 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Prepare Caramel Topping and Chocolate Topping. Drizzle over cheesecake. Refrigerate cheesecake. Sprinkle with pecans just before serving.

Caramel Topping. Combine ingredients in small saucepan; stir over low heat until smooth.

Chocolate Topping. Combine ingredients in small saucepan; stir over low heat until smooth.

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