Chocolate Caramel Cheesecake

DIRECTIONS

• In a medium bowl, combine graham cracker crumbs, sugar and melted butter.
• Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan.
• Pour on melted caramel/pecan mixture and chill for 30 minutes.
• To make the Caramel Filling:
• In a small saucepan, combine caramels and milk.
• Cook over low heat, stirring, until smooth.
• Stir in chopped pecans.
• Preheat oven to 325 degrees F.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.
• Remove from heat and allow to cool to lukewarm.
• In a large bowl, beat cream cheese, sugar and vanilla until smooth.
• Beat in the eggs one at a time.
• Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain.
• Pour into crust.
• Bake in the preheated oven for approximately 50 minutes, or until center is almost set.
• Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking.
• Cool in oven with door cracked open.
• Refrigerate at least 5 hours before serving.
• **Cook time does not include chill time.