Chocolate Turtle Cheesecake

• 1-1/4 cups finely chopped toasted PLANTERS Pecans
• 2 Tbsp. butter, melted
• 3/4 cup plus 2 Tbsp. sugar, divided
• 32 KRAFT Caramels
• 3 Tbsp. milk
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3 eggs
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted, cooled slightly
• 1/2 cup PLANTERS Pecan Halves, toasted

1. Heat oven to 350F.
2. Cover bottom of 9-inch springform pan with parchment.
3. Combine chopped nuts, butter and 2 Tbsp.
4. sugar; press onto bottom of prepared pan.
5. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min.
6. or until caramels are completely melted and mixture is well blended, stirring every 2 min.
7. Spread onto crust to within 1 inch of edge; cool.
8. Beat cream cheese and remaining sugar with mixer until blended.
9. Add eggs, 1 at a time, beating on low speed after each just until blended.
10. Stir in chocolate; pour over caramel layer.
11. Bake 45 to 50 min.
12. or until center is almost set.
13. Run knife around rim of pan to loosen cake; cool before removing rim.
14. Refrigerate cheesecake 4 hours.
15. Top with pecan halves just before serving.

pecans, butter, sugar, caramels, milk, philadelphia cream cheese, eggs, chocolate, halves

Taken from www.kraftrecipes.com/recipes/chocolate-turtle-cheesecake-112607.aspx (may not work)