Place graham crackers in a food processor and blend until fine.

Mix together the graham cracker crumbs, melted butter, and brown sugar just until moist.

Press mixture into the bottom of a greased spring form pan.

In a large mixing bowl, combine one jar of caramel and cream cheese. Blend with hand mixer until smooth.

In a separate bowl, use a hand mixer to mix your cool whip until fluffy and firm.

Add this cool whip to the caramel and cream cheese mixture and fold with a spoon until completely combined.

Pour this cheesecake mixture on top of crust and smooth.

Refrigerate for one to two hours or until firm.

Drizzle the top with caramel, chocolate and chopped pecans.

Slice your turtle cheesecake, serve, and - above all - enjoy!