Chocolate Caramel Pecan Cheesecake

• 2 c. vanilla wafer crumbs
• 6 Tbsp. melted butter
• 1 (14 oz.) bag Kraft caramels
• 1 (5 oz.) can evaporated milk
• 1 c. chopped pecans, toasted
• 2 (8 oz.) pkg. cream cheese
• 1/2 c. sugar
• 1 tsp. vanilla
• 2 eggs
• 1 c. semi-sweet chocolate, melted

1. Combine wafer crumbs and melted butter.
2. Press into bottom of 9-inch spring pan.
3. Bake at 350u0b0 for 10 minutes.
4. Set aside.
5. In heavy saucepan, melt caramels with evaporated milk over low heat, stirring frequently until smooth.
6. Pour over crust.
7. Top with pecans.
8. Combine cream cheese, sugar and vanilla.
9. Mix at medium speed until well blended.
10. Add eggs, one at a time, mixing well after each addition.
11. Blend in chocolate.
12. Pour over pecans.
13. Bake at 350u0b0 for 40 minutes.
14. Garnish with whipped cream and pecans if desired.

vanilla wafer crumbs, butter, caramels, milk, pecans, cream cheese, sugar, vanilla, eggs, semisweet chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=343417 (may not work)