Layered Chocolate Caramel Cheesecake

• Graham Crust:
• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/3 cup white sugar
• Caramel Filling:
• 30 caramel candies
• 3 tablespoons milk
• 3/4 cup chopped pecans
• Cheesecake Filling:
• 1 cup semisweet chocolate chips
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

1. Mix graham cracker crumbs, butter, and 1/3 cup sugar in a bowl. Press mixture into the bottom and up the sides of a 9- to 10-inch springform pan to form crust.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place caramels and milk in a small saucepan over medium heat; stir until smooth, 5 to 8 minutes. Stir in pecans; pour mixture into the crust. Refrigerate until ready to use.
4. Melt chocolate in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Let cool slightly.
5. Beat cream cheese in a bowl using an electric mixer on high speed until light and fluffy. Add 3/4 cup sugar, eggs, and vanilla extract. Stir in the melted chocolate. Beat until well blended; pour cheesecake filling into the crust.
6. Bake in the preheated oven until center is almost set, 40 to 50 minutes. Cover cheesecake and refrigerate for at least 3 hours.

crust, graham cracker crumbs, butter, white sugar, caramel filling, caramel candies, milk, pecans, filling, chocolate chips, cream cheese, white sugar, eggs, vanilla

Taken from www.allrecipes.com/recipe/260914/layered-chocolate-caramel-cheesecake/ (may not work)