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Preheat oven to 300 degrees. Pam spray 9-inch spring form pan.
For crust- Combine crumbs and butter in medium bowl. Press onto bottom and 1-inch up side of prepared pan.
For filling- Beat cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla; beat until combined. Microwave chocolate chips in medium, microwave-safe bowl on high power for 1 minute; stir. They may retain some of their shape. If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter. Bake for 1 hour 10 to 15 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle chocolate and caramel syrup over cheesecake. Sprinkle with pecans and mini chocolate chips.
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