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Chocolate caramel pecan cheesecake

Yield: 6 Servings MMM

Ingredients:

• 2 c Vanilla wafer crumbs
• 6 tb Margarine melted MMMMM----------------------------BODY---------------------------------
• 1 ea 14-ounce bag caramels
• 1 cn 5-ounce evaporated milk
• 1 c Chopped pecans toasted
• 2 pk 8-ounce cream cheese soften
• 1/2 c Sugar
• 1 ts Vanilla
• 2 ea Eggs
• 1/2 c Semi-sweet chocolate pieces BASE: Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350
• 10 minutes.

Instructions:

BODY: In 1 1/2 quart heavy saucepan melt caramels with milk over low heat stirring frequently until smooth. Pour over crust. Top with pecans. Combine cream cheese sugar and vanilla mixing at medium speed on electric mixer until well blended. Add eggs one at a time mixing well after each addition. Blend in chocolate; pour over pecans. Bake at 350 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and additional finely chopped pecans if desired.

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