Ingredients:
2 cups vanilla wafer crumbs
6 tablespoons margarine, melted
14 ounces caramels ( 1 bag)
5 ounces evaporated milk ( 1 can)
1 cup pecans, chopped and toasted
16 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 cup semi-sweet chocolate chips, melted
Directions:
Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan.
Bake at 350 degrees F for 10 minutes.
In 1 1/2 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 degrees F for 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Servings: 16
Time preparation: 15 min.
Time total: 65 min.