Categories: Caramel, Cheesecake, Chocolate, Pecans

Ingredients

• 2 cups vanilla wafer crumbs
• 2 tablespoons unsalted butter
• 14 ounces individually wrapped caramels
• 1 (5 ounce) can evaporated milk
• 1 cup chopped pecans
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup semisweet chocolate chips
• 2 (8 ounce) packages cream cheese, softened

Directions

1. Melt the butter or margarine, and combine with the cookie crumbs. Press into the bottom of a 9 inch springform pan.

2. Melt the caramels with the evaporated milk in a 1 1/2 quart heavy saucepan over low heat. Heat and stir frequently until

3. smooth. Pour caramel sauce into crust, and top with pecans.

4. In a large bowl, combine cream cheese, sugar, and vanilla; beat well until smooth. Add eggs one at a time, mixing well

5. after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans. Bake at

6. 350 degrees for 40 minutes. Loosen cake from the edges of pan, but do not remove rim until cooled. Chill completely.

7. Yield: 9-inch Cheesecake

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