Chocolate Caramel Pecan Cheesecake
(6 servings)

CRUST:
1 1/2 pk GRAHAM CRACKERS, crushed
1/3 c SUGAR
4 tb BUTTER, melted

Mix and pat into bottoms and sides of 10" springform pan. Bake at 350-degrees for 10 minutes. Remove from oven and place a pan of water on the bottom Shelf.

CAKE:
1 lb CARAMELS
1 (5 oz) can EVAPORATED MILK
1 1/2 c PECANS, chopped and toasted
24 oz CREAM CHEESE, unwrapped and warmed in
Microwave 1-1/2 minutes.
2/3 c SUGAR
1 ts VANILLA
4 JUMBO EGGS, out of shell and warmed in
Microwave 20 seconds on high
2/3 c SEMI-SWEET CHOCOLATE PIECES, melted

** Melt caramels in milk (works best in microwave) Stir in pecans and pour over crust.

Beat cheese until light. Add sugar and beat again. Add eggs, one at a time, beating after each. Mix in chocolate, then vanilla. Pour over caramels/pecans in pan. Bake at 350-degrees for 1 hour or so until firm on edges and stiff somewhat soft in middle. Cool to room temp and refrigerate for several hours. Drizzle with caramel sauce (you can use the ice cream topping variety or melt more caramels (with evaporated milk). Garnish with pecan halves. If you REAllY want it rich drizzle also with fudge sauce!