Turtle Cheesecake

This recipe is from my recipe box, it is a never fail cheesecake.

2 cups crushed vanilla wafers
6 T butter, melted
1 14 oz. pkg. caramels
1 small (5 oz) can evaporated milk
1 cup chopped pecans, toasted
2 8 oz. pkgs. cream cheese, softened
½ cup sugar
1 t vanilla
2 eggs
½ cup semisweet chocolate pieces, melted and slightly cooled

Preheat oven to 350°.

Crust
In a small bowl, combine wafers and butter. Press mixture onto bottom and up about 2 inches of the sides of a 9" springform pan. Bake 10 minutes. Set aside.

In a medium saucepan, combine caramels and milk. Cook over low heat, stirring frequently, til mixture is smooth and caramels are melted. Pour over prepared crust. Sprinkle with pecans. Chill in refrigerator while preparing filling.

Filling
In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer on medium speed til combined. Add eggs, 1 at a time, beating on low speed just til combined; stir in melted chocolate. Pour over caramel-nut layer in pan.

Bake 40 minutes or til center is almost set. Cool in pan on a wire rack for 15 minutes. Loosen sides of pan; cool completely on wire rack. Cover and chill in refrigerator for at least 4 hours.

Let cheesecake stand at room temperature 20 minutes before serving. Garnish with additional nuts, chocolate chips and/or caramel topping, if desired.http://media-files.gather.com/images/d801/d893/d745/d224/d96/f3/full.jpg

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