Caramel Chocolate Cheesecake

• 1-1/2 cups Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 1/2 cup caramel sundae syrup
• 1/2 cup finely chopped pecans
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, melted

1. Preheat oven to 350F.
2. Mix crumbs and butter.
3. Press firmly onto bottom and 1-inch up the side of a 9-inch springform pan.
4. Bake for 10 min.
5. Pour caramel sauce over crust.
6. Top with pecans.
7. Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended.
8. Add eggs, 1 at a time, mixing just until blended after each addition.
9. Stir in chocolate; pour into crust.
10. Bake at 350F for 50 min.
11. or until centre is almost set if using a silver springform pan.
12. (Or, bake at 325F for 45 to 50 min.
13. if using a dark nonstick springform pan.)
14. Cool completely, then refrigerate 3 hours or overnight.
15. Garnish with thawed Cool Whip Whipped Topping and additional nuts and caramel sauce, if desired.

honey, butter, caramel sundae syrup, pecans, cream cheese, sugar, eggs, chocolate

Taken from www.kraftrecipes.com/recipes/caramel-chocolate-cheesecake-86510.aspx (may not work)