Chocolate-Caramel-Pecan Cheesecake

• 1 1/4 cups graham cracker crumbs
• 1/4 cup butter or 1/4 cup margarine, melted
• 1 (14 ounce) package caramels
• 1 (5 ounce) can evaporated milk
• 1 cup pecans, Chopped, toasted
• 2 (8 ounce) packages cream cheese
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup semisweet chocolate morsel
• to taste pecan halves

1. Combine graham cracker crumbs and butter, stirring well.
2. Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan.
3. Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often.
4. Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside.
5. Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well.
6. Add eggs, one at a time, mixing well after each one. Stir in vanilla and chocolate; beat until blended.
7. Spoon over pecan layer.
8. Bake at 350 degrees for 30 minutes.
9. Remove from oven, and run knife around edge of pan to release sides.
10. Let cool t o room temperature on a wire rack; cover and chill at least 8 hours before serving.
11. Top with pecan halves and serve.

graham cracker crumbs, butter, caramels, milk, pecans, cream cheese, sugar, eggs, vanilla, semisweet chocolate morsel, pecan halves

Taken from www.food.com/recipe/chocolate-caramel-pecan-cheesecake-3129 (may not work)