In food processor, combine cereal, brown sugar and margarine. Process until it becomes fine crumbs. Press into bottom and halfway up the sides of 9 inch spring form pan. Bake at 350°F for about 8 minutes. In small bowl, mix chocolate chips and pecans. Remove 1/4 cup; set aside for topping. Sprinkle remainder of mixture over baked crust. In large bowl with electric mixer, beat together cream cheese and sugar on medium until smooth. Beat in eggs. Mix in salt, vanilla and sour cream. Pour into crust. Bake for 40 min. Remove from oven and run knife around edge. Cool 1 hour and remove outer ring. Chill for 2 hours before serving. Cut into wedges. Sprinkle tops with a little of the reserved chocolate/pecan mixture and drizzle with caramel topping.