1. Sprinkle pecans evenly in unbaked pastry shell; sprinkle chocolate pieces and drizzle with Rootham Irish Style Caramel Sauce. Set aside.
2. Mix cream cheese, sour cream, sugar & vanilla until smooth.
3. Add eggs, beating on low speed until combined.
4. Pour over caramel topping in pie shell.
5. Bake in 350F (180C) preheated oven for 45 mins. Cool & chill for 1 hour before serving.