Caramel Stripe Cheesecake
2 cups vanilla wafer crumbs
1/3 cup butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
2 tablespoon whipping cream
1 teaspoon vanilla extract
2 tablespoons whipping cream
1/2 cup semisweet chocolate chips
2 teaspoons butter
4 teaspoons whipping cream
whipped cream (optional)
coarsely chopped pecans (optional)
In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of an ungreased 9-in. springform pan. Bake at 400ºF for 10 minutes. Cool on a wire rack. Reduce heat to 350ºF. In a large mixing bowl, beat cream cheese until smooth. Combine the sugar and flour; add to cream and vanilla. Pour into crust. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate until completely cooled.
In a small saucepan over medium heat, cook and stir caramels and cream until melted and smooth. In another saucepan, cook and stir the chocolate chips, butter and cream until melted and smooth. Drizzle caramel and chocolate toppings over cheesecake. Refrigerate overnight. Remove sides of pan before serving. Garnish with whipped cream and pecans if desired.