2 c Vanilla wafer crumbs
7 tb Butter; melted
14 oz Caramels
5 oz Evaporated milk
1 c Chopped pecans
16 oz Cream cheese; softened
1/2 c Sugar
2 Eggs
1/2 c Semi-sweet chocolate chips
--- melted
1 ts Vanilla
Mix crumbs and butter. Press onto bottom and sides of
9-inch springform pan. Bake at 350F for 10 minutes.
Microwave caramels and milk on high 4 to 5 minutes or
until melted, stirring every minute. Alternately melt in
bowl over simmering water or in double boiler, stirring
occasionally. Pour over crust. Top with pecans.
Beat cream cheese and sugar at medium until well
blended. Add eggs, one at a time, mixing well after each
addition. Blend in melted chocolate and vanilla. Pour
over pecans. Place pan on a cookie sheet. Bake at 325F for
40 minutes. Turn off oven and let cake cool in oven for 1
hour.
Remove from oven and loosen cake from rim of pan. Cool
completely before removing rim of pan. Refrigerate.
I garnish this with whipped cream and caramel sauce.
