Chocolate-Caramel-Pecan Cheesecake Bliss

• 2 cups chocolate wafer crumbs 38 wafers
• 1/4 cup sugar
• 1 cup butter melted
• 8 ounces cream cheese softened
• 1 1/4 cups sugar
• 4 large eggs
• 8 ounces sour cream
• 1 tablespoon vanilla extract
• 1/4 cup butter
• 1 cup semisweet chocolate morsels 6- ounce package
• 12 ounces caramel topping
• 1 cup chopped pecans

1. Combine first 3 ingredients: stir well. Firmly press mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan. Bake at 325 degrees for 10 minutes. Cool in pan on a wire rack.
2. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1-1/4 cups sugar, beating well. Add eggs, 1 at a time, beating after each addition and scraping sides and bottom as needed. Stir in sour cream and vanilla. Pour batter into prepared crust.
3. Bake at 325 degrees for 1 hour and 5 minutes. (Center will not be completely set.) Turn oven off, and partially open oven door; leave cake in oven 1 hour. Cool completely on a wire rack; cover and chill at least 8 hours. Gently run a knife around edge of cheesecake to release sides of pan; carefully remove pan. Transfer cheesecake to a serving plate.
4. Melt 1/4 cup butter in a small heavy saucepan; add chocolate morsels. Stir over low heat just until chocolate melts and mixture blends. Spread warm chocolate mixture over cheesecake; chill 15 minutes.
5. Combine caramel topping and pecans in a small saucepan. Bring to a boil, stirring constantly, over medium heat; boil 2 minutes. Remove from heat, and cool 5 minutes. Spread over chocolate; cool completely. Serve immediately or cover and chill. Let stand at room temperature at least 30 minutes before serving.

chocolate wafer crumbs, sugar, butter, cream cheese, sugar, eggs, sour cream, vanilla, butter, semisweet chocolate, caramel topping, pecans

Taken from www.yummly.com/recipe/Chocolate-Caramel-Pecan-Cheesecake-Bliss-1651249 (may not work)