CHOCOLATE CARAMEL PECAN CHEESECAKE

CHOCOLATE CARAMEL PECAN CHEESECAKE

CRUST:
2 cups vanilla wafer crumbs
6 T. margarine

FILLING:
1 bag (14 oz.) caramels
1 can (5 oz.) evaporated milk
2 pkgs. (8 oz. each) cream cheese, softened
1 cup chopped pecans
1/2 cup sugar
2 eggs
1/2 cup semi sweet chocolate chips, melted
1 tsp. vanilla

Heat oven to 350.
Mix crumbs, margarine; press onto bottom, sides of 9" springform pan.
Bake 10 minutes.
Microwave caramels, milk in small bowl, 4-5 minutes, until melted, stirring every minute.
Pour over crust.
Top with pecans.

Beat cream cheese, sugar until well blended.
Add eggs, 1 at a time, mixing well after each addition.
Blend in chocolate, vanilla; pour over pecans.

Place pan on cookie sheet, bake 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Refrigerate.
Garnish with whipped cream, additional chopped pecans.