Chocolate Caramel Cheesecake
2 cups graham crackers
1/3 cup sugar
1/2 cup butter — melted
3 tablespoons milk
3/4 cup chopped pecans
1 cup chocolate chips – melted and cooled
3 packages cream cheese – softened
1 teaspoon vanilla
3/4 cup sugar
Graham Crust: Mix all ingredients and press onto bottom and 1-inch up sides of a 9- or 10-inch springform pan. Pour on melted caramel – pecan mixture and chill for 30 minutes.
Caramel Filling: Melt caramels with milk in small saucepan or in microwave. Stir until smooth, stir in pecans.
Cheesecake Filling: Beat cream cheese at high speed until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well to incorporate. Stir in melted, cooled chocolate and vanilla. Beat until well blended.
Bake at 350° F. for 40-50 minutes or until center is almost set. Cool.
Refrigerate at least 3 hours. Garnish with whipped cream; drizzle with caramel and chocolate, if desired.
Makes 12 to 14 servings.
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