Ingredients

Instructions

  1. Combine crumbs and butter; blend well.
  2. Press into the bottom and 2 inches up the sides of a 10-inch springform pan.
  3. Bake at 350 degrees for 8-10 minutes or until set; cool.
  4. In a saucepan over low heat, melt caramels in milk, stirring until smooth.
  5. Cool 5 minutes.
  6. Pour into crust; top with 1 1/2 cups of pecans.
  7. In a mixing bowl, beat cream cheese until smooth.
  8. Add sugar and vanilla; mix well.
  9. Add eggs, one at a time, beating well after each addition.
  10. Add chocolate; mix just until blended.
  11. Carefully spread over pecans.
  12. Bake at 350 degrees for 55-65 minutes or until filling is almost set.
  13. Cool to room temperature.
  14. Chill overnight.
  15. Ganish with remaining pecans and whipped cream if desired.