Chocolate Caramel Pecan Cheese Cake

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

1. Combine crumbs and margarine; press onto bottom of a 9-inch spring-form pan.
2. Bake at 350u0b0 for 10 minutes.
3. In heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth.
4. Pour over crust.
5. Top with pecans.
6. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until blended.
7. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans.
8. Bake at 350u0b0 for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
9. Garnish with whipped cream and additional finely chopped pecans.
10. Serves 10 to 12.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230990 (may not work)