Chocolate Caramel Pecan Cheesecake

I honestly don't know what more I can say than the pictures convey. It was my friend's birthday so I got to make one of the truly decadent recipes in my file, a cake that I just can't get away with every day. We had recently gone to The Cheesecake Factory so I had creamy rich indulgence on the brain. And I had finally learned my lesson that you have to have the right size springform pan for the job, so I was pretty sure it would turn out well. And it did, very, very well. (Yes, that's a thick layer of caramel on the bottom there, mmm...)Chocolate Caramel Pecan Cheesecake
Crust:

2 cups graham cracker crumbs

6 T butter, melted

Filling:

1 pkg (14 oz.) KRAFT caramels

1 can (5 oz.) evaporated milk (2/3 cup)

1 cup pecan halves, chopped

2 pkgs (8 oz. each) cream cheese, softened

1/2 cup sugar

2 eggs

4 squares (1 oz. each) semi-sweet chocolate, melted, cooled slightly

1 tsp vanilla

Thawed Cool Whip, optional

Crust: Heat oven to 350. Mix crumbs and butter. Press onto bottom and up sides of 9-inch springform pan. Bake 10 minutes.

Filling: Microwave caramels and milk in small bowl on HIGH 4 minutes or until melted, stirring halfway through heating time. Pour over crust. Sprinkle with pecans.

Beat cream cheese and sugar with electric mixer on medium until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in melted chocolate and vanilla; pour over pecans. Place pan on cookie sheet.

Bake 45 minutes or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Garnish with whipped topping and additional chopped pecans if desired. Makes 12 servings.

Recipe from www.bakerschocolate.com