2 cups vanilla wafer crumbs
2 tbsp. unsalted butter, melted
1 (14oz) package individually wrapped caramels
1 (5oz.) can evaporated milk
1 cup chopped pecans
2 (8oz.) packages cream cheese, softened
1/2 cup white sugar
1 tsp. vanilla extract
1/2 cup semisweet chocolate chips
1. Preheat oven to 350º. In a large bowl, mix together the
cookie crumbs and melted butter. Press into the bottom of a
9 inch springform pan.
2. In a heavy saucepan over low heat, melt the caramels with
the evaporated milk. Heat and stir frequently until smooth.
Pour caramel sauce into crust, and top with pecans.
3. In a large bowl, combine cream cheese, sugar and vanilla;
beat well until smooth. Add eggs one at a time, mixing well
after each addition. Melt the chocolate, and blend into cream
cheese mixture. Pour chocolate batter over pecans.
4. Bake in preheated oven for 40 to 50 minutes, or until filling
is set. Loosen cake from the edges of pan, but do not
remove rim until cooled to prevent the top from cracking. Chill
in refrigerator for 4 hours, or overnight.