Preheat oven to 350 degrees. Mix cookie crumbs and butter in medium bowl. Press firmly against bottom and side of pie plate, 9 X 1-1/4 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 the hot fudge topping to remaining cream cheese mixture in bowl; beat on low speed until smooth. Spoon over vanilla mixture in pie plate. Swirl mixtures 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 topping and pecans. Store covered in refrigerator.