Chocolate Turtle Cheesecake
2 cups vanilla wafer crumbs
6 tablespoons margarine, melted
14 oz. Kraft caramels
5 oz. evaporated milk
1 cup chopped pecans, toasted
16 oz. cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup sweet chocolate pieces, melted
Combine crumbs and margarine; press into bottom and sides of a 9 inch
springform pan. Bake at 350 degrees for 10 minutes. In a 1 1/2 quart heavy
saucepan, melt caramels with evaporated milk over low heat, stirrng
frequently until smooth. Pour over crust. Top with pecans. Combine the
cream cheese, sugar and vanilla, mixing at medium speed in an electric
mixer until blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate; pour over pecans. Bake at 350 degrees for 40
minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream, additional chopped nuts and maraschino
cherries if desired.
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