Chocolate Turtle Cheesecake
Source: Favorite Recipes from Philadelphia Cream Cheese
Serves 10-12

2 cups vanilla wafer crumbs
6 tbsp Parkay margarine, melted

1 (14-oz) bag Kraft caramels
1 (5-oz) can evaporated milk
1 cup chopped pecans, toasted
2 (8-oz) pkg. Phildaelphia Brand cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
1/2 cup semi-sweet chocolate pieces, melted

Combine crumbs and margarine; press onto bottom and sides of 9 inch springform pan. Bake at 350 for 10 minutes.

In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently until smooth. Pour over crust. Top with pecans.

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake at 350 for 40 minutes. Loosen cake from rim of pan; cool cake before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries if desired.