Chocolate-Caramel-Pecan Cheese Cake

• 1 (14 oz.) pkg. caramels
• 1 (5 oz.) can evaporated milk
• 1 c. pecans, chopped and toasted
• 2 (8 oz.) pkg. cream cheese
• 1/2 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 3/4 c. chocolate chips
• 1 graham cracker crust

1. Combine caramels with milk in heavy saucepan.
2. Cook over low heat until melted, stirring often.
3. Pour over graham cracker crust.
4. Sprinkle pecans evenly over caramel mixture and set aside. Beat cream cheese until fluffy, gradually adding sugar; mix well. Add eggs one at a time; stir in vanilla and melted chocolate chips.
5. Beat until blended well.
6. Spoon over pecan layer.
7. Bake 30 minutes at 350u0b0.
8. Run knife around edge and cool and refrigerate for 8 hours.
9. Release from spring-form pan and arrange pecans around edge of cheese cake.

caramels, milk, pecans, cream cheese, sugar, eggs, vanilla, chocolate chips, graham cracker crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=240223 (may not work)