Chocolate-Carameltopped Cheesecake

This is a yummy looking cheesecake from Taste of Home.

• Ready In: 1 hr 15 mins
• Serves: 12-14

Ingredients

• 1 1⁄3 cups  crumbled  shortbread cookies
• 1⁄4 cup butter or 1⁄4 cup margarine, melted

• Filling

• 3 (8 ounce) packages cream cheese, softened
• 3⁄4 cup sugar
• 1⁄4 cup  packed brown sugar
• 1  tablespoon vanilla extract
• 1⁄4 cup milk
• 2  tablespoons all-purpose flour
• 2  eggs
• 1  egg yolk

• Topping

• 1⁄2 cup  semi-sweet chocolate chips
• 1 1⁄2 teaspoons shortening
• 1⁄2 cup  coarsely chooped pecans, toasted
• 2  tablespoons  caramel ice cream topping

Directions

1. In a bowl, combine the cookie crumbs and butter. Press onto the bottom of greased 9-in. springform pan;set aside.
2. In a large bowl, beat cream cheese, sugars, and vanilla until smooth. beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined.
3. Pour into crust and place on a baking sheet.
4. Bake at 325 for 45-50 minutes or until center is almost set.
5. cool on a rack for 10 minutes. carefully run a knife around the edges of pan and cool for 1hour.
6. Cover and refrigerate for at least 6 hours or over night.
7. Remove sides of pan. In a microwave melt chocolate and shortening stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Rifrigerate leftovers.