Ingredients

How to make it

  • Mix crumbs, 1/2 cup of nuts and butter; press into bottom & sides in a 9-inch springform pan.
  • Place caramels & milk in small bowl
  • Microwave on high for 3 minutes - or until caramels are completely melted.
  • Pour half of the caramel mixture into crust.
  • Refrigerate for 10 minutes
  • Cover and reserve remaining caramel mixture in refrigerator for later use.
  • Beat cream cheese, sugar and vanilla.
  • Add eggs, one at a time, mixing on low speed after each addition just until blended.
  • Pour over caramel mixture in crust.
  • Bake at 300 degrees F for 65-70 minutes or until center is almost set
  • Run knife around side of pan to loosen cake.
  • Cool before removing from side of pan
  • Refrigerate 4 hours or overnight
  • Heat reserved caramel mixture just before serving cheesecake, drizzle over cheesecake
  • Sprinkle with remaining 1/2 cup pecans
  • Melt chocolate as directed on package; drizzle over cheesecake
  • Store any leftovers in refrigerator......yeah right! No leftovers here!!
  • *******************************************************
  • The sun might be shining outside but some people are filled with darkness & hurt. Smiles are understood in all languages. Spread a little sunshine today :)
  • *****************************************************

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