A bit of work to put together, but well worth the effort.
Marilyn and Tim
Chocolate Turtle Cheesecake
2 cups chocolate graham cracker crumbs 2 tablespoons
butter, melted 14 ounce package individually wrapped
caramels, unwrapped 5 ounce can evaporated milk 1 cup
chopped pecans, toasted 2-8 ounce packages cream
cheese, softened
1/2 cup granulated sugar 1 teaspoon vanilla extract 2 eggs
2/2 cup (3 ounces) semisweet chocolate chips, melted
Preheat oven to 350 degrees F. Combine cookie crumbs and
butter. Press into the bottom of a 9 inch springform pan.
Over low heat, melt caramels with evaporated milk. Heat and
stir frequently until smooth. Pour sauce into crust,
sprinkle with pecans. Combine cream cheese, sugar and
vanilla. Mix until smooth. Add eggs one at a time, mixing
well after each addition. Blend cooled chocolate into cream
cheese mixture. Pour batter over pecans. Bake for 40 to 50
minutes, or until filling is set. Very middle should still
shake. Loosen cake from the edges of pan, but do not remove
rim until cooled to prevent the top from cracking. Chill in
refrigerator for 4 hours, or overnight.
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