Recipe: Turtle Cheesecake for Joyce

Turtle Cheesecake

2 cups vanilla wafer crumbs
2 tablespoons unsalted butter
14 ounces individually wrapped caramels
1 (5 ounce) can evaporated milk
1 cup chopped pecans
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate chips
2 (8 ounce) packages cream cheese, softened

Melt the butter or margarine, and combine with the cookie crumbs. Press into the bottom of a 9 inch spring form pan. Melt the caramels with the evaporated milk in a 1 1/2 quart heavy saucepan over low heat. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans. In a large bowl, combine cream cheese, sugar, and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans. Bake at 350 degrees F (175 degrees C) for 40 minutes. Loosen cake from the edges of pan, but do not remove rim until cooled. Chill completely. Makes 9 inch cheesecake.