Carmel Chocolate Cheesecake - Melissa S

Crust: 2 c crushed vanilla wafers   

6 T melted butter

Filling: 1- 14 oz. package caramels, unwrapped       

5 oz evaporated milk        

1 c chopped pecans, toasted in a skillet for 3-5 minutes.

Cake: 2-8 oz pkgs cream cheese, softened on counter for 3-4 hours      

 ½ c sugar

1 t vanilla   

2 eggs       

½ c semi-sweet chocolate chips, melted   

1 jar caramel ice cream topping

For crust, preheat oven to 350.  Combine crushed wafers and melted butter.  Press mixture into bottom and up the sides of a 9 inch spring form pan.  Bake for 10 minutes.  Cool and set aside.  Turn off oven.

For filling, combine caramels and milk in a medium pan.  Stir until smooth.  Pour over crust.  Sprinkle with pecans and then chill in refrigerator.

For cake: preheat oven back to 350.  Beat cream cheese, sugar and vanilla at medium speed until well blended.  Add eggs, beating on low just until combined.  Stir in melted chocolate.  Pour this mixture over the caramel nut mix.  Heat a pan of boiling water and place in bottom of oven to help avoid cracks.  Bake for 40 minutes or until center appears nearly set when shaken.  Cool in pan on wire rack for 15 minutes.  Loosen from sides of pan with a knife, remove ring and cool completely.  Cover with foil and chill for at least 4 hours.  Let stand at room temp for 20 minutes before serving.  Drizzle with caramel topping.