Chocolate Caramel Pecan Cheesecake

• 2 cups HONEY MAID Graham Cracker Crumbs
• 6 Tbsp. butter or margarine, melted
• 1 pkg. (14 oz.) KRAFT Caramels
• 1 can (5 oz.) evaporated milk
• 1 cup chopped PLANTERS Pecans
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 4 squares BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
• 1 tsp. vanilla

1. Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
2. Bake at 350F for 10 minutes if using a silver springform pan.
3. (Bake at 325F for 10 minutes if using a dark nonstick springform pan.)
4. Microwave caramels and milk in small microwavable bowl on HIGH 4 to 5 minutes or until melted, stirring every minute.
5. Pour into crust; sprinkle with pecans.
6. Beat cream cheese and sugar with electric mixer on medium speed until well blended.
7. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
8. Blend in melted chocolate and vanilla; pour over pecans.
9. Place pan on cookie sheet.
10. Bake at 350F; for 45 minutes or until center is almost set if using a silver springform pan.
11. (Bake at 325F for 45 minutes or until center is almost set if using a dark nonstick springform pan.)
12. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
13. Refrigerate 4 hours or overnight.

honey maid, butter, caramels, milk, pecans, philadelphia cream cheese, sugar, eggs, s, vanilla

Taken from www.kraftrecipes.com/recipes/chocolate-caramel-pecan-cheesecake-51468.aspx (may not work)