Ingredients
2 cups vanilla wafer crumbs
2
tablespoons unsalted butter, melted
1 (14 ounce) package
individually wrapped caramels
1 (5 ounce) can evaporated
milk
1 cup chopped pecans
2 (8 ounce) packages cream cheese,
softened
1/2 cup white sugar
1 teaspoon vanilla extract
2
eggs
1/2 cup semisweet chocolate chips
Directions
1 Preheat oven to 350 degrees F
(175 degrees C).
In a large bowl, mix together the cookie crumbs
and melted butter.
Press into the bottom of a 9 inch springform
pan.
2 In a heavy saucepan over low heat, melt the caramels
with the evaporated milk.
Heat and stir frequently until smooth.
Pour caramel sauce into crust, and top with pecans.
3 In
a large bowl, combine cream cheese, sugar and vanilla; beat well
until smooth.
Add eggs one at a time, mixing well after each
addition.
Melt the chocolate, and blend into cream cheese
mixture.
Pour chocolate batter over pecans.
4 Bake in
preheated oven for 40 to 50 minutes, or until filling is set.
Loosen cake from the edges of pan, but do not remove rim until
cooled to prevent the top from cracking.
Chill in refrigerator
for 4 hours, or
overnight.
