Reduce oven temperature to 300°F (148°C).
Pour the caramel sauce that has the hazelnuts in it, into the bottom of the crust.
Pour the semi-sweet chocolate chips in a small bowl. Heat heavy whipping cream until just boiling, and then pour over the chocolate chips. Allow it to sit for 2 minutes, and then whisk to combine.
Pour the chocolate sauce in an even layer over the caramel sauce into the crust.
In a large bowl, beat cream cheese, brown sugar, and flour until smooth.
Add sour cream and vanilla and mix to combine, scraping down the sides of the bowl. Add eggs one at a time, mixing after each addition.
Pour the cheesecake filling into the crust, over the chocolate. Place aluminum foil around the outside bottom and up the sides of the springform pan. Wrap a crock pot liner or chicken bag around the outside bottom and up the sides of the springform pan, over the aluminum foil. This will help keep water from seeing into the cheesecake.
Place the springform pan into a larger pan, and fill the outside pan with warm water until it reaches about halfway up the sides of the springform pan. Don't fill it any higher then halfway.
Bake for 1 hour 35 minutes. The center should slightly jiggle when it's done. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. The cheesecake will continue to bake and cool at the same time.
Crack the door of the oven open and let the cheesecake continue cooling for another 30 minutes.
Remove the cheesecake from the oven and remove the cheesecake from it's water bath. Leave the cheesecake in the springform pan, and cover the top with aluminum foil. Don't touch the top of the cheesecake with the foil. Chill in the refrigerator for at least 6 hours, or overnight.
Unmold the cheesecake from the springform pan, and place it on a cake plate. Pour the reserved caramel over the top of the cake, and decorate with Toffifee candy. Refrigerate until ready to serve.