Chocolate & Caramel Molten Cakes

Heat oven to 400°F. Grease 4 (6-ounce) custard cups; place onto ungreased baking sheet. Sprinkle pecans into bottom of each cup; set aside.

Combine chocolate chips and butter in medium microwave-safe bowl. Microwave 45-60 seconds, stirring twice, until melted and smooth. Add cream cheese; beat at medium speed until smooth. Set aside.

Combine brown sugar, eggs and vanilla in large bowl; beat at medium speed until well mixed. Add chocolate mixture; continue beating until well mixed. Add flour; beat at low speed until well mixed.

Divide batter evenly among prepared custard cups. Bake 13-15 minutes or until top is puffy and cracked in appearance but center is soft. Cool 5 minutes. Gently run small knife around outside edges of cakes.

Meanwhile, place whipping cream and powdered sugar in small bowl. Beat at high speed until stiff peaks form.

Carefully invert each warm cake onto small serving plate. Drizzle each with 1 tablespoon caramel ice cream topping. Dollop each cake with whipped cream mixture; drizzle with remaining caramel topping. Serve immediately.