Heat oven to 350ºF.
Combine graham crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 minutes.
Meanwhile, finely chop 1/2 cup nuts; set aside.
Beat cream cheese and sugar in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour 1/2 cup caramel syrup onto bottom of crust; sprinkle with chopped nuts. Cover with cream cheese batter.
Bake 50 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Garnish with remaining nuts, then drizzle with caramel syrup before serving.