Source:

Jean

Serves/Makes:8 or more

Ingredients

• 2 cups (475 ml) vanilla wafer crumbs
• 2 tbsp (30 ml). unsalted butter
• 14 oz (392 grm). individually wrapped caramels
• 1 5 oz (140 grm). can evaporated milk
• 1 cup (225 ml) chopped pecans
• 1/2 cup (125 ml) white sugar
• 1 tsp (5 ml). vanilla extract
• 2 eggs
• 1/2 cup (125 ml) semisweet chocolate chips
• 2 8 oz (224 grm). packages cream cheese, softened

Preparation

• Preheat oven to 350 degrees (175 C.).
• Melt the butter or margarine, and combine with the cookie crumbs.
• Press into the bottom of a 9 inch springform pan.
• Melt the caramels with the evaporated milk in a 1-1/2 quarts (1425 ml) 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 (175 C.) for 40 minutes.
• Loosen cake from the edges of pan, but do not remove rim until cooled.
• Chill completely.

Comments

I just got this off the internet. Have not tried it but it sounds yummy. Got it at TheChef@wwrecipes.com