Ingredients
- 2 cups oreo cookie crumbs
- 1 cup finely chopped pecans,
- 6 Tbsp. butter or margarine,
- melted
- 1 bag ( 14 oz.) Kraft caramels
- 1/2 cup milk
- 3 pkg. (8 oz.) cream cheese, soft
- 3/4 cup sugar
- 1 Tbsp. vanilla
- 3 eggs
- 2 squares semi-sweet baking
- chocolate
Preparation
Step 1
Mix crumbs, 1/2 cup of the pecans and butter; press onto bottom and 2 " up side of 9 inch springform pan.
Place caramels and milk in small microwavable bowl.
Microwave on High 3 minutes, or until caramels are completely melted, stirring after each minute.
Pour 1/2 of the caramel mixture into crust. Refrigerate 10 minute. Cover and reserve remaining caramel mixture in refrigerator for later use.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
Bake at 300 degrees for 65 to 70 minutes or until center is almost set.
Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
Microwave reserved caramel mixtuer for 15 seconds just before servng cheesecake; drizzle over cheesecake.
Sprinkle with remaining 1/2 cup pecans. Melt chocolate as directed on package; drizzle over cheesecake.
Store in refrigerator.