Crust:
2 cups vanilla wafer crumbs
6 Tbsp. margarine, melted
(I have used graham cracker crust recipe for this also)
Filling:
1 bag (14 oz) Kraft Caramels
1-5 oz can evaporated milk
1 cup chopped pacans
2 pkgs. (8 oz) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 cup semi-sweet chocolate chips, melted
1 tsp. vanilla
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Crust:
Mix crumbs and margarine; press onto bottom and sides of 9 springform pan. Bake 10 minutes
Filling:
Microwave carmels and milk in small microwave safe bowl on HIGH 4 to 5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans.
Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs 1 at a time, mixing well after each addition. Blend in chocolate and 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 around edge and additional finely chopped pecans (sprinkled on the whip cream), if desired.
10-12 servings
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