Chocolate Caramel Topped Cheesecake
1-1/3 cups shortbread cookie crumbs
1/4 cup butter or margarine, melted
3 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1/4 cup milk
2 tablespoons all-purpose flour
1 egg yolk
1/2 cup semisweet chocolate chips
1-1/2 teaspoon shortening
1/2 cup coarsely chopped pecans, toasted
2 tablespoons caramel ice cream topping
In a bowl, combine the cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large mixing bowl, beat cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet.
Bake at 325ºF for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. Cover and refrigerate for at least 6 hours or
Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with toasted pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers.