Preheat oven to 350ºF.

Melt 3 tablespoons butter; combine with graham crackers crumbs.  Press evenly into bottom of 8 x 8-inch baking pan.   Set aside.

Reserve 10 caramels. Microwave remaining caramels, corn syrup and 2 tablespoons butter in a microwave-safe bowl for 1 to 2 minutes, stirring frequently until melted. Remove and let cool 5 minutes.

Beat cream cheese and vanilla in a large bowl with an electric mixer until creamy. Add eggs one at a time until well blended. Gradually beat in melted caramel mixture. The caramel will cool and streak throughout.

Pour filling over crust. Bake for 32 to 38 minutes until just set. Remove from oven and let cool on rack 10 minutes. Chill for at least 4 hours or overnight.

Melt chocolate chips and oil in a microwave-safe bowl for 30 seconds or until melted.  Drizzle over cheesecake.

Microwave reserved caramels and cream in a microwave-safe bowl for 1 minute; stir.  Continue to microwave in 15 second increments until sauce is creamy.  Drizzle over cheesecake and sprinkle with pecans.