2 c Vanilla wafer crumbs
6 tb Melted butter
14 oz Bag caramel candies
5 1/3 oz Can evaporated milk
1 c Chopped toasted pecans
16 oz Packages cream cheese,
-softened
1/2 c Sugar
1 ts Vanilla
2 Eggs
1/2 c Semisweet chocolate chips,
-melted
Combine crumbs and butter and press onto bottom of a 9-inch
springform pan. Bake 10 minutes at 350 degrees. Melt caramels in milk
in heavy 1 1/2 quart saucepan over low heat, stirring frequently
until smooth. Pour over crust. Top with pecans.
Combine cream cheese, sugar and vanilla. Mix at medium speed with
electric mixer until well-blended. Add eggs, one at a time, mixing
well after each.
Blend in chocolate. Pour over pecans. Bake at 350 degrees for 40
minutes. Loosen cake from rim of pan. Chill. Garnish with whipped
cream, additional chopped nuts and maraschino cherries if desired.
Yields
1 Servings