Chocolate-Carameltopped Cheesecake

• 1 13 cups crumbled shortbread cookies
• 14 cup butter or 14 cup margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 34 cup sugar
• 14 cup packed brown sugar
• 1 tablespoon vanilla extract
• 14 cup milk
• 2 tablespoons all-purpose flour
• 2 eggs
• 1 egg yolk
• 12 cup semi-sweet chocolate chips
• 1 12 teaspoons shortening
• 12 cup coarsely chooped pecans, toasted
• 2 tablespoons caramel ice cream topping

1. In a bowl, combine the cookie crumbs and butter.
2. Press onto the bottom of greased 9-in.
3. springform pan;set aside.
4. In a large bowl, beat cream cheese, sugars, and vanilla until smooth.
5. beat in milk and flour.
6. Add eggs and egg yolk, beating on low speed just until combined.
7. Pour into crust and place on a baking sheet.
8. Bake at 325 for 45-50 minutes or until center is almost set.
9. cool on a rack for 10 minutes.
10. carefully run a knife around the edges of pan and cool for 1hour.
11. Cover and refrigerate for at least 6 hours or over night.
12. Remove sides of pan.
13. In a microwave melt chocolate and shortening stir until smooth.
14. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping.
15. Rifrigerate leftovers.

shortbread cookies, butter, cream cheese, sugar, brown sugar, vanilla, milk, flour, eggs, egg yolk, semisweet chocolate chips, shortening, pecans, caramel ice cream topping

Taken from www.food.com/recipe/chocolate-carameltopped-cheesecake-154232 (may not work)