Chocolate Caramel Cheesecake II
2 cups crushed vanilla wafers - about 50 wafers
6 tablespoons butter, melted
1 pkg. (14 oz.) vanilla caramels
1 can (5 oz.) evaporated milk
1 cup chopped pecans, toasted
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1/2 cup semisweet chocolate, melted; slightly cooled
For crust, combine crushed vanilla wafers with the melted butter. Press onto the bottom and up the sides of a 9-inch springform pan. Bake at 350ºF for 10 minutes. Cool and set aside.
In a medium saucepan, combine the caramels and evaporated milk. Cook and stir over low heat, stirring frequently, until smooth. Pour over prepared crust. Sprinkle with the 1 cup pecans. Chill in the refrigerator while preparing the filling.
For filling, in medium bowl, beat cream cheese, sugar and vanilla with an electric mixer on medium speed until combined. Add eggs, beating on low just until combined. (DO NOT OVERBEAT); stir in melted chocolate. Pour over caramel-nut layer in pan. Bake at 350ºF for 35-40 minutes or until center appears nearly set when shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Loosen from side of pan. Cool completely on wire rack. Cover and chill in refrigerator for at least 4 hours. Let cheesecake stand at
room temperature for 20 minutes before serving.
Excellent served with more caramel and whipped cream.