PREHEAT oven to 300Â° F. Grease 8-inch springform pan.
COMBINE crumbs and butter in medium bowl. Press onto bottom of prepared pan. Spread 3/4 cup caramel syrup or ice cream topping on top. Place in fridge until batter is ready.
BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs (one at a time), lime juice and vanilla extract; beat until combined. Stir in 1/2 cup pecans and 1/4 cup mini morsels into batter.
Pour batter into springform pan.
BAKE for 60 to 70 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Refrigerate for several hours or overnight. Remove side of pan. Drizzle Nesquik and caramel syrup over cheesecake. Sprinkle with remaining nuts and mini morsels.