Preparation: 35 min, Bake: 40 minutes, Make 12 servings

Ingredients:
2 cups crushed vanilla wafers
6 Tbsp. butter, mdted
1 14-oz. pkg. vanilla caramels
1 5-oz. can evaporated milk
1 cup chopped pecans, toasted
2 8-oz. pkq. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup semisweet chocolate pieces, melted and slightly cooled
Caramel ice cream topping (optional)
Whipped cream (optional)

Method:
Preheat oven to 350°F.

In medium bowl, combine crushed wafers and butter. Press onto bottom and about 2 inches up side of 9-inch springfòrm pan. Bake for 10 minutes; cool.

In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat until smooth. Pour into crust—lined pan. Sprinkle with Pecans. Chill until needed.

In large bowl, combine cream cheese, sugar, and vanilla. Beat. with electric mixer on medium speed until combined. Add eggs all at once; heat. on low spccdjust until combmecl. Stir in melted chocolate. Pou r mixture over caramel layer.

Bake about. 40 minutes or until center appears nearly set when gently shaken. Cool on wire rack for 15 minutes. loosen crust. from side of pan; cool. Cover and chill for 4 to 24 hours.

Let cheesecake stand at room temperature For 20 minutes. If desired, garnish with additional melted chocolate, caramel topping, whipped cream, and additional chopped pecans.

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