Gather and prepare your ingredients. I melted the butter in the microwave, chopped the pecans, and unwrapped the vanilla caramels. Then I crushed the Teddy Grahams for the crumble crust by putting small batches in my blender. Be careful to do a short, quick blend or use your food processor. You can use any chocolate wafer to crush for your crumble. A good substitute would be chocolate graham crackers.
In a medium mixing bowl, stir together the chocolate crumbs and melted butter. Press unto the bottom of a 9-inch springform pan. Bake in a 350 degree Fahrenheit oven for 10 minutes. Cool slightly on a wire rack.
In a heavy saucepan, melt the caramels in the caramel ice cream topping over low heat, stirring often. Stir in the first 1/4 cup of whipping cream. Remove from heat and mix in the chopped pecans. Spread this over the chocolate crust. Cool, cover, and chill for 1 hour.
For the topping, in a small heavy saucepan, melt the semi-sweet chocolate chips over low heat. Remove from heat and stir in remaining whipping cream. Transfer the chocolate sauce to a quart-size ziplock bag or piping bag. Cut a corner and drizzle the sauce over the caramel-pecan mixture. Cover and chill for at least 1 hour.
Cut this gooey chocolate-caramel fantasy into 12 even slices or more and enjoy! Top with Cool whip and another drizzle of the caramel ice cream topping for extra flavors. Enjoy!