Recipe - Chocolate Carmel Pecan Cheesecake

Crust
2 cup Vanilla wafer crumbs
6 tablespoon Butter or margerine
Melted
Filling
24 Caramel candy Kraft^M
1 cup Pecans toasted, chopped
16 ounce Cream Cheese softened
One half cup Sugar
1 teaspoon Vanilla
2 Eggs
6 Squares Semisweet Chocolate
Melted

Heat oven to 350 deg. F.

Combine crumbs and margarine in 9inch springform pan until well mixed.
Press onto bottom and 1 One fourth inches up sides of pan. Bake for 10 minutes.

Microwave caramels and evaporated milk in large microwavable bowl on HIGH 1
One half minutes. Stir; microwave 1 minute longer. Stir until caramels are
completely melted and smooth.

Pour into crust. Top with pecans.

Beat cream cheese, sugar and vanilla until well blended. Add eggs, beat
well. Mix in chocolate; pour over pecans.

Bake for 40 minutes or until firm. Cool on wire rack. Cover; refrigerate.
Garnish as desired.

Makes 12 to 16 servings.

Recipe By : D Keith Higgs dhiggs@magnus. acs. ohiostate. edu

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