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From: Nancy,.SanFran

Luscious Caramel Cheesecake
Recipe By : Duncan Hines

CRUST
1 pkg Duncan Hines Chocolate Chip Cookie Mix
1 tsp water -- 5 mL

CARAMEL LAYER
14 oz caramels -- unwrapped, 420 g
5 oz evaporated milk -- 150 g
1 cup chopped pecans -- 250 mL

FILLING
16 oz cream cheese -- softened, 500 g
3/4 cup sugar -- 175 mL
1 tsp vanilla extract -- 5 mL
3 eggs
3/4 cup semi-sweet chocolate chips -- 175 mL
1 cup sweetened whipped cream -- 250 mL

1. Preheat oven to 375°F (190°C).

2. For crust, combine cookie mix, contents of buttery flavor packet from mix and water in large bowl. Stir with fork until thoroughly blended. (Mixture will be crumbly.) Press on bottom and 1 inch (2.5 cm) up sides of ungreased 9 inch (23 cm) springform pan.

3. Bake at 375°F (190°C) for 12 to 15 minutes or until lightly browned. Reduce oven temperature to 350°F (180°C).

4. For caramel layer, place caramels and milk in medium saucepan. Stir on medium heat until caramels are melted. Remove from heat. Stir in pecans. Cool while preparing filling.

5. For filling, combine cream cheese, sugar and vanilla extract in large bowl. Beat at medium speed with electric mixer until blended. Add eggs, one at a time, beating after each addition (see Tip).

6. To assemble, pour caramel mixture into baked crust. Sprinkle with chocolate chips. Pour filling over chips. Bake at 350°F (180°C) for 40 to 50 minutes or until set. Loosen cake from sides of pan with knife or spatula. Cool completely on rack. Remove sides of pan. Refrigerate. Garnish with sweetened whipped cream just before serving.

TIP: Overbeating cheesecake batter can incorporate too much air, which may cause the cheesecake to crack during baking.