Recipe - Chocolate Caramel Pecan Cheesecake

BASE
2 cup Vanilla wafer crumbs
6 tablespoon Margarine, melted

BODY
1 14ounce bag caramels
1 cn 5ounce evaporated milk
1 cup Chopped pecans, toasted
2 pack 8ounce cream cheese, soften
One half cup Sugar
1 teaspoon Vanilla
2 Eggs
One half cup Semisweet chocolate pieces,

BASE: Combine crumbs and margarine; press onto bottom of 9inch springform
pan. Bake at 350, 10 minutes.
BODY: In 1 One half quart heavy saucepan, melt caramels with milk over low
heat, stirring frequently, until smooth. Pour over crust. Top with pecans.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate; pour over pecans. Bake at 350, 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with whipped cream and additional finely chopped pecans, if
desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini