Ingredients
- 2 cups vanilla wafer crumbs
- 2 tablespoons unsalted butter, melted
- 1 14-oz package individually wrapped caramels
- 1 5-oz can evaporated milk
- 1 cup chopped pecans
- 2 8-oz packages cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup semisweet chocolate chips
Preparation
Step 1
1. heat to 350. 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 for 40-50 minutes, or until filling is set. loosen cake from edges of pan, but do not remove rim until cooled to prevent the top from cracking. chill in fridge for 4 hours or overnight