Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers, sugar, and melted butter until well-blended. Press the mixture firmly into the bottom of a springform pan to form an even layer. Bake for 8-10 minutes, or until golden and fragrant, then remove from the oven and let it cool while you prepare the filling.

In a large mixing bowl, beat room-temperature cream cheese and sugar together using an electric mixer until smooth and creamy, about 3-4 minutes. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the sour cream until just combined, creating a luscious cheesecake batter.

Gently swirl in the salted caramel sauce into the cheesecake batter with a spatula, creating a marbled effect. Pour the filling over the cooled graham cracker crust, smoothing the top with a spatula for an even surface.

Place the springform pan in the preheated oven and bake for 50-60 minutes, until the edges are set but the center jiggles slightly when you gently shake the pan.

After baking, turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for about an hour before removing it and letting it come to room temperature for another 30 minutes before refrigerating.

Refrigerate the cheesecake for at least 4 hours, or overnight for best results. When ready to serve, carefully remove the sides of the springform pan. Drizzle melted chocolate over the top and sprinkle with toasted pecans.