Chocolate Mousse Cake

This has to be one of the most decadent cakes I have ever put in my mouth.  Wanda introduced the cake to the family and it has been a favorite every since.  Heck, how could it be bad with Nutella, caramel, and chocolate?

1 pkg Lady Fingers
8 oz jar Nutella
24 Caramels
1 c. Pecans, chopped
1 qt Heavy Whipping Cream
6 oz Semi Sweet Chocolate Chips
4 oz Cream Cheese
1 tsp Vanilla
1/3 c. Powdered Sugar

Lightly spray the sides of a 9" springform pan with Pam.  Line the sides and the entire bottom of pan with Lady Fingers.  Spread Nutella over the bottom layer of Lady Fingers.  Use 1/3 c. of heavy whipping cream to mix with caramels in a saucepan.  Heat over low heat until caramels are melted, then add pecans.  Pour the caramel mixture over the Nutella.  Then put the cake in the refrigerator to chill.  After the cake has chilled melt the chocolate chips in a saucepan, then cool a little.  Add the cream cheese, vanilla, and powdered sugar to the chocolate and stir well.  Whip the remaining cream until stiff peaks form.  Add a few spoonfuls of whipped cream to the chocolate and mix to soften the chocolate.  Then fold the chocolate mixture into the remaining whipped cream.  Spread the chocolate on top of the caramel layer of the cake and refrigerate for several hours before serving.