Preheat oven to 350°. In a bowl, mix cracker crumbs, pecans and salt; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan. Bake until lightly browned, 8-10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Spread over crust. Bake until center is almost set, 15-20 minutes. Cool 1 hour on a wire rack.
Place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vinegar and corn syrup; cool slightly, stirring occasionally. Pour over cheesecake layer; let stand 5 minutes. Top with berries.
Refrigerate at least 3 hours, covering when completely cooled. Cut into bars.
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