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2 cups chocolate cookie crumbs 6 tablespoons butter, melted 1 bag Karft caramels, 19 oz. 1/2 cup milk 1/2 cup pecan halves 3 pkgs. Philadelphia Cream Cheese, 8 oz. 3/4 cup sugar 3 eggs 2 squares semisweet chocolate squares Mix crumbs and butter; press onto the bottom and 2 inches up the side of Springform pan. Place caramels and milk in a small microwavable bowl. Microwave on high 3 minutes or until caramels are completely melted, stirring after each minutes. Pour one half of the caramel mixture on crust. Refrigerate 10 minutes. Set remaining mixture aside for later use. Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until will blended. Pour over caramel mixture in the crust. Bake at 325 degrees for 1 hour and 5 minutes to 1 hour 10 minutes or until center is almost set if using a springform pan. (Bake at 300 degrees for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set is using a dark springform pan.) Run a knife or metal spatula around the side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Top with remaining caramel mixture and pecans before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator. |