Pecan Caramel Cheesecake

• 1 14 cups graham cracker crumbs
• 14 cup firmly packed brown sugar
• 13 cup butter (melted) or 13 cup margarine (melted)
• 14 ounces caramels (unwrapped)
• 12 cup half-and-half
• 3 tablespoons half-and-half, creamo
• 1 cup chopped pecans (toasted)
• 3 (8 ounce) packages cream cheese (softened)
• 1 (14 ounce) can sweetened condensed milk
• 3 eggs
• 1 teaspoon vanilla
• pecan halves (or pieces for garnish)

1. Preheat oven to 300F.
2. Combine crumbs, sugar and butter.
3. Press into 9-inch springform pan.
4. Reserve 10 caramels.
5. In saucepan, combine remaining caramels and 1/2 cup Creamo.
6. Over medium-low heat, cook and stir till melted and smooth.
7. Stir in chopped pecans and spread over crust.
8. Bake 15 minutes and cool.
9. In mixing bowl, beat cream cheese until fluffy.
10. Gradually beat in condensed milk until smooth.
11. Add eggs and vanilla; mix well.
12. Pour into pan and bake 1 hour or until set (center will be slightly soft).
13. Cool.
14. In small saucepan over low heat, cook and stir reserved caramels with remaining 3 tbsp Creamo until melted and smooth.
15. Immediately spread over cake.
16. Garnish with pecan halves or pieces.
17. Chill overnight.

graham cracker crumbs, brown sugar, butter, caramels, creamo, pecans, cream cheese, condensed milk, eggs, vanilla, pecan

Taken from www.food.com/recipe/pecan-caramel-cheesecake-17516 (may not work)