Preheat to 350°F. Grease and flour pan.

Combine all streusel ingredients in small bowl; set aside.
Combine sugar and butter in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Add eggs; continue beating, scraping bowl often, until well mixed.
Add all remaining cake ingredients.
Continue beating until well mixed.
Spoon half of batter into greased and floured 9-inch springform pan.
Sprinkle half of streusel mixture over batter in pan.
Spoon remaining batter over streusel; top with remaining streusel.
Bake for allotted time or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Run knife along sides of pan to loosen edge. Remove side of pan.
Cool at least 30 minutes.
Just before serving, combine drizzle ingredients listed below in a 1-quart saucepan.
Cook over medium heat, stirring occasionally, until caramels are completely melted about 5 to 8 minutes.
Cool slightly; drizzle warm caramel over cake.

Streusel Ingredients:
1/2 cup Mini chocolate chips
1/2 cup Chopped pecans
1/4 cup Sugar
1 tablespoon Butter, melted
1/2 tsp Cinnamon

Drizzle Ingredients:
14 caramels, unwrapped
2 Tbs Half & Half or milk