How to make it

  • CRUST:
  • Mix butter &crumbs with food processor. Press into bottom and part-way up sides of a springform pan. (If you don't have a food processor) Put oreos in a ziplock and press out until very fine, then mix the crumbs and butter in mixing bowl.
  • Place caramels and milk in a small microwavable bowl.
  • Microwave on HIGH 3 minutes,stirring after each minute, until caramels are completely melted.
  • Pour ½ of caramel mixture into crust (set remainder aside for later). Refrigerate 10 minutes.
  • Beat cream cheese until smooth.
  • Add sugar and vanilla, and beat until smooth.
  • Add eggs, one at a time, beating after each.
  • Pour over caramel mixture in crust.
  • Bake until center is almost set:
  • Light pan – 65 – 75 minutes at 325
  • Dark pan – 65 – 75 minutes at 300
  • Refrigerate at least 4 hours or overnight.
  • Using: ½ cup pecan pieces & 2 squares semi-sweet baking chocolate
  • Cover cake with remaining caramel mixture.
  • Melt chocolate just as directed on package.
  • Just before serving, sprinkle with pecans, and drizzle with chocolate.
  • Eat up & Enjoy!

Reviews & Comments 3

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  • evilninja60 15 years ago
    i just made this and it is awsome great recipe
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  • ahmed1 15 years ago
    thanks for sharing such a wonderfull recipe.
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  • atwhitt905 15 years ago
    The photo looks delicious and I can't wait to try this recipe. I absolutely love cheesecake.
    Was this review helpful? Yes Flag

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