Chocolate Caramel Pecan Cheesecake II
1-1/2 cups graham wafer crumbs
6 tablespoons butter, melted
2 bags (14 oz. ea.) caramels
1/3 cup milk
1 cup chopped pecans
3 pkgs. (8 oz. each) cream cheese
1 cup sugar
1 teaspoon vanilla
8 squares semisweet chocolate
Heat oven to 325ºF. Mix crumbs and butter and press onto bottom and 1-inch up the sides of a 9-in. springform pan. Bake 10 Minutes. Reserve 2 caramels. Microwave remaining caramels and milk in a small bowl on high 4 minutes or until melted, stirring often. Pour over crust. Top with pecans.
With an electric mixer beat cream cheese, sugar, and vanilla until smooth. Beat in eggs one at a time, mixing just until blended. Stir in chocolate, spoon over pecans. Bake 50 min or until set. Run knife around edge or pan to loosen cake. Cool. Refrigerate overnight. Decorate with whipped cream, finely chopped pecans, reserved caramel pieces and chocolate shavings.