Turtle Cheesecake

Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter, what could be better? Remember to use a "water-bath" while baking this cheesecake. The water-bath will keep the outer edges from cooking too fast!

• Ready In: 2 hrs 15 mins
• Serves: 12
• Yields: 1 pie

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  semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
2. Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). 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 at 350 degrees F (175 degrees C). 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 degrees F (175 degrees C) for 40 minutes or until barely set.
7. Turn off oven, open door and let slowly cool for about 1 hour.
8. Chill over night in the refrigerator before serving.