TURTLE CHEESECAKE

FOR THE CRUST:
2 cups vanilla wafer crumbs
1/2 cup butter or margarine, melted
FOR THE FILLING:
1 (14 ounce) package caramels
1 (5 ounce) can evaporated milk
2 cups chopped pecans, toasted, divided use
4 (8-ounce) packages cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 eggs
1 (6 ounce) package (1 cup) semisweet chocolate chips, melted and slightly cooled
Whipped cream (optional, to serve)

Preheat oven to 350 degrees F.

TO MAKE THE CRUST:
Combine crumbs and butter; blend well. Press into the bottom and 2 in. up the sides of a 10-inch springform pan.

Bake at 350 degrees F for 8-10 minutes or until set; cool.

TO MAKE THE FILLING:
In a saucepan over low heat, melt caramels in milk, stirring until smooth. Cool 5 minutes. Pour into crust; top with 1 1/2 cups of pecans.

In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Add chocolate; mix just until blended. Carefully spread over pecans.

Bake at 350 degrees f for 55-65 minutes or until filling is almost set. Cool to room temperature. Chill overnight.

TO SERVE:
Garnish with remaining pecans and whipped cream if desired.

Adapted from source: Taste of Home Magazine, 1995