2 c Vanilla wafer crumbs
1/2 c Butter or margarine; melted
1 14 ounces pk caramels
1 5 ounces can evaorated milk
2 c Chopped pecans; toasted,
-divided
32 oz Cream cheese; softened
1 c Sugar
2 ts Vanilla
4 Eggs
6 oz Chocolate chips;
-meltd/slightly
; coold
Whipped cream; optional
Combine crumbs and butter. Blend well. Press into the bottom and 2 inches
up the sides of a 10″ springform pan. Bake at 350 F. for 8-10 minutes or
until set. Cool. In a saucepan over Low heat, melt caramels in milk,
stirring until smooth. Cool for 5 minutes. Pour into crust. Top with 1 1/2
cups of pecans. In a mixing bowl, beat cream cheese until smooth. Add sugar
and vanilla. Mix well. Add eggs, one at a time, beating well after each
addition. Add chocolate. Mix just until blended. Carefully spread over
pecans. Bake at 350 F. for 55-65 minutes or until filling is almost set.
Cool to room temperature. Chill overnight. Garnish with remaining pecans
and whipped cream, if desired.
Yields
16 servings