Caramel Cheesecake Heaven

This is a cake no one cake have only one piece. Sorry you will wants seconds. The recipe was given to me by a friend so, l don't know where it came from. Trust me you will love it...for cheesecake lovers all over the world.

• Ready In: 1 hr 5 mins
• Serves: 8-10
• Yields: 1 cake

Ingredients

• 2  cups  vanilla wafer crumbs
• 6  tablespoons unsalted butter
• 14  ounces  individually wrapped  caramels, unwrapped
• 1 (5 ounce) can evaporated milk
• 1  cup  chopped pecans
• 3 (8 ounce) packages cream cheese
• 1⁄2 cup white sugar
• 1 1⁄2 teaspoons vanilla extract
• 2  eggs
• 1⁄2 cup  semi-sweet chocolate chips

Directions

1. Preheat oven to 350°F; butter one 9 inch springform pan.
2. Toast the pecans at 350°F for 6 minutes. Remove pecans and set aside. Leave oven at 350°F In a small saucepan, melt the unsalted butter.
3. Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes. Remove and allow to cool.
4. In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
5. In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
6. Bake at 350°F for 40 minutes or until barely set. Chill overnight in the refrigerator before serving. Enjoy.
7. .