Chocolate Caramel Pecan Cheesecake

Ingredients:

• 1 (14 oz.) pkg. caramels
• graham cracker crust
• 2 (8 oz.) pkgs. cream cheese, softened
• 1 tsp. vanilla
• 3/4 cup semi-sweet chocolate chips, melted
• 1 (5 oz.) can evaporated milk
• 1 cup chopped pecans
• 1/2 cup sugar
• 2 eggs
• pecan halves

Directions:

Unwrap caramels; combine caramels and milk in heavy saucepan: cook over low heat until melted, stirring often. Pour over graham cracker crust; sprinkle with pecans evenly over caramel layer, and set aside.

Beat cream cheese at high speed with an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs one at a time, beating well after each addition. Stir in vanilla and chocolate; beat until blended. spoon over pecan layer.

Bake at 350 degrees F for 30 minutes. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature on wire rack; cover and chill at least 8 hours.

When ready to serve, remove from pan. Arrange pecan halves around top edge of cheesecake.

By Robin from Washington, IA