24 Chocolate Sandwich Cookies, finely crushed (about 2 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (14 oz.) Caramels
1/2 cup milk
1 cup chopped pecans
3 pkg. (8 oz. each) good quality cream cheese softened
3/4 cup sugar
1 Tbsp. vanilla
2 oz. Semi-Sweet Chocolate
Bake and Assemble:
Pre-Heat oven to 325 degrees F.
Mix the crushed cookie crumbs and butter in a small bowl and combine until the texture of sand. Press the mixture onto bottom and 2 inches up side of 9-inch springform pan.
Microwave the caramels and milk in small microwaveable bowl on HIGH for about 3 min. or until caramels are completely melted, stirring after each minute. Be careful and keep an eye on the mixture. Microwaves vary in their heat cycles. Stir in nuts; pour half half of the mixture over crust and make sure it is evenly distributed. Refrigerate for at least 10 minutes. Set the remaining caramel mixture into the refrigerator for later use.
Beat the cream cheese, sugar and vanilla in large bowl with an electric mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
Bake for 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
When ready to serve, microwave the reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.