Crust
3/4 cup chocolate cookie crumbs
3 tablespoons melted butter
Filling
20 caramels, unwrapped
1/4 cup half-and-half
1/3 cup chopped, toasted pecans
8 ounces softened cream cheese
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 cup sour cream
Coating
12 ounces semi-sweet chocolate chips
1/4 cup shortening

Crust
Heat oven to 350°F. Line 8 inch square baking pan with double thickness of foil, extending foil over ends of pan. Spray with nonstick cooking spray. Combine all ingredients and press onto bottom of prepared pan.
Filling
Melt caramels and half-and-half together, stirring till smooth. Pour over crust. Sprinkle with nuts. Chill while preparing cream cheese layer. Beat cream cheese and sugar together till creamy. Add egg and vanilla and beat till just combined. Stir in sour cream. Pour over caramel layer. Bake 35-40 minutes till just set 2 inches from edge of pan. Cool on rack 2 hours. Loosely cover and chill 4 hours. Use foil to lift cake from pan. Cut into 36 squares.
Coating
Melt chips and shortening together, stirring till smooth. Place rack over sheet of waxed paper. Pierce each cheesecake square with fork. Spoon chocolate over top and sides, letting excess drip back into pan. Place on rack. Let stand 20 minutes till chocolate is firm. Store in refrigerator.