here's a winner from 2005 Turtle Cheesecake

1 1/2 cups finely crushed vanilla wafer cookies
1/4 cup butter or stick of margarine melted
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
2 t. vanilla
2 eggs
1 quarter cup of hot fudge topping
1 cup caramel topping
1/2 cup coarse coarsely chopped pecans

Heat oven to 350 degrees. Mix cookie crumbs and butter in medium bowel. Press firmly against the bottom and side of pie plate, 9 x 1/4 inches. Beat cream cheese, sugar, vanilla and eggs in large bowl with electric mixer on low speed until smooth. Pour half of the mixture into pie plate. Add hot fudge topping to remaining cream cheese mixture in bowl; beat on slow speed until smooth. Spoon over vanilla mixture in pie plate. Swirl mixture slightly with tip of knife. Bake 40 to 50 minutes or until center is set. (Do not insert knife into cheesecake because the hole may cause cheesecake to crack as it cools). Cool at room temperature for 1 hour. Refrigerate at least 2 hours until chilled. Serve with caramel and pecans. Store covered in refrigerator.