Chocolate Caramel Pecan Cheesecake2 cups cookie crumbs6 Tbsp.
butter or margerine1 bag (14 ounces) caramels1 can (15 ounces)
evaporated milk1 cup chopped pecans2 pkg. (8 ounces each) cream
cheese, softened1/2 cup sugar2 eggs1/2 cup semi-sweet chocolate
chips, melted1 tsp. vanillaPreheat oven to 350FMix crumbs and
butter, press onto bottom and sides of 9-inch springform pan.Bake
10 minutes.Microwave caramels and milk in small bowl on high for 4
- 5 minutes or untilmelted, stirring every minute.Pour over
crust.Top with pecans.Beat cream cheese and sugar until well
blended.Add eggs, one at a time, mixing well after each
addition.Blend in chocolate and vanilla.Pour over pecans.Place pan
on cookie sheet.Bake 45 minutes. Loosen cake from rim of pan, cool
before removing rim of pan.Keep refrigerated. Garnish with whipped
cream.
