*I use a combination of reduced-fat and full-fat cream cheese. The more full-fat ingredients you use, the less likely your cheesecake is to crack on top. Using room temperature ingredients also helps with this.
The only actual source of nuts in this is the pecans, so if you leave them off, people with nut allergies can enjoy a chocolate chip cheesecake with caramel sauce (provided that you can handle the coconut flour in my baking mix and find certified nut-free sugar-free chocolate chips).
If you don't have my baking mix on hand, you can try THM Baking Blend in its place. You'll probably need an extra tablespoon or two since my mix is drier and soaks up more liquid.