Caramel Stripe Cheesecake

• 2 cups crushed vanilla wafers (about 60 wafers)
• 1/3 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten
• 12 caramels
• 2 tablespoons heavy whipping cream
• 1/2 cup semisweet chocolate chips
• 2 teaspoons butter
• 4 teaspoons heavy whipping cream
• Whipped cream and coarsely chopped pecans, optional

1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of an ungreased 9-in. springform pan. Place on a
2. . Bake at 400u0b0 for 10 minutes. Place pan on a wire rack to cool. Reduce heat to 350u0b0.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
4. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill while preparing toppings.
5. In a small saucepan, melt caramels with cream over medium heat, stirring constantly. In another saucepan, melt chocolate chips and butter with cream over low heat, stirring until smooth. Drizzle caramel and chocolate toppings over cheesecake. Refrigerate overnight.
6. Just before serving, remove sides of pan. Garnish with whipped cream and pecans if desired.

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Taken from www.tasteofhome.com/recipes/caramel-stripe-cheesecake/ (may not work)