CHOCOLATE CARAMEL PECAN CHEESECAKE
Recipe By : Cheesecake Extraordinaire p. 32

Serving Size : 16

CHOCOLATE PECAN CRUST:

11 chocolate sandwich cookies -- crushed
3 tablespoons pecans -- chopped
3 tablespoons butter -- melted
CHOCOLATE CARAMEL FILLING:

24 ounces cream cheese
1/3 cup dark brown sugar -- packed
1/4 cup dark corn syrup
2 tablespoons cornstarch
3 large eggs
1 large egg yolk
1/3 cup sour cream
1 1/4 teaspoons vanilla extract
1 3/4 cups milk chocolate chips -- melted
1/3 cup chopped pecans
CHOCOLATE CARAMEL TOPPING:

3/4 cup milk chocolate chips
1/4 cup sour cream
1 tablespoon dark brown sugar
3 tablespoons chopped pecans
16 pecan halves
10 caramels -- indiv wrapped
2 tablespoons sour cream
CRUST:

In a small bowl, stir together crushed cookies and chopped pecans. Stir in melted butter til well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.

FILLING:

In a large bowl, combine cream cheese, brown sugar, corn syrup and cornstarch. Beat with an electric mixer til smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Stir in sour cream and vanilla. Stir in melted chocolate chips and pecans. Pour cream cheese mixture over crust.

OVEN: 350

Bake for 15 minutes.

LOWER THE OVEN TEMPERATURE TO 200 DEGREES.

Bake 70 minutes or til center no longer looks wet or shiny. Remove cake from the oven and run a knife around the inside edge of the pan. TURN THE OVEN OFF; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight.

TOPPING:

In a small saucepan, melt chocolate chips over low heat, stirring constantly. Remove from heat and stir in the 1/4 cup sour cream and brown sugar. Stir in pecans. Spread warm sour cream mixture over cheesecake. Arrange pecan halves on top.

In a double boiler, melt caramels over boiling water. Stir in the 2 tbsp sour cream. Drizzle caramel mixture over cheesecake. Chill til serving time.