Ingredients

Instructions

  1. For the evaporated milk, cream cheese, and sour cream I've used the "lite" and it didn't change the taste, just lightened the pounds!
  2. Preheat oven to 350.
  3. Spray a 9-inch springform pan with vegetable spray.
  4. In food processor chop cookies or graham cracker to a fine crumb, pour in butter and turn out into springform pan pressing with fingertips to form crust.
  5. In microwave oven safe bowl combine caramels and evaporated milk cook on high at 2 minutes intervals stirring until smooth and creamy (caution will be very hot!).
  6. Allow caramel topping to cool and thicken for 10 minutes.
  7. Pour half of caramel mixture over cookie crust and garnish with 1/2 of the chopped pecans.
  8. In large mixing bowl combine softened cream cheese and sour cream until creamy.
  9. Add eggs and sugar and continue to blend until bater is smooth.
  10. Stir vanilla into cream cheese mixture then pour into springform pan.
  11. Bake cake 45 minutes to 1 hour or until toothpick inserted into the center comes out clean.
  12. Remove from pan and allow cake to cool for approximately 30 minutes.
  13. Top cake with chocolate chips, remaining caramel and garnish with pecans.
  14. Hide cake in refrigerator overnight to set!