Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, and melted butter, then press the mixture firmly into the bottom of a 9-inch springform pan.

In a large bowl, beat softened cream cheese and granulated sugar until smooth. Gradually mix in the eggs one at a time, then stir in sour cream and vanilla extract until fully combined.

Pour the cheesecake filling over the crust and bake for 60-75 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for one hour, then remove and chill for at least 4 hours, or preferably overnight.

Once the cheesecake is chilled, melt chocolate chips and heavy cream together, then spread this mixture evenly over the cooled cheesecake.

Carefully drizzle caramel sauce over the chocolate layer, ensuring an even coating.

Sprinkle chopped pecans evenly over the caramel layer.

Whip heavy cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the nut layer.

Garnish with chocolate shavings and an additional caramel drizzle just before serving. Slice and enjoy your ultimate 7-layer cheesecake!