Choclate Caramel Pecan Cheesecake 2

Crust:
  • 2 Cups Vanilla waver crumbs
  • 6 Tbl Margarine or butter, melted

    • Filling:
  • 24 KRAFT Caramels (about 7 ounces)
  • 1/4 cup Evaporated milk
  • 1 cup toasted, chopped pecans
  • 16 oz. PHILADELPHIA BRAND Cream Cheese, softened
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 6 sq. BAKER'S Semi-Sweet Chocolate, melted

    • Heat oven to 350 deg. F.

    Combine crumbs and margarine in 9-inch springform pan until well mixed. Press onto bottom and 1 1/4 inches up sides of pan. Bake for 10 minutes.

    Microwave caramels and evaporated milk in large microwavable bowl on HIGH 1 1/2 minutes. Stir; microwave 1 minute longer. Stir until caramels are completely melted and smooth.

    Pour into crust. Top with pecans.

    Beat cream cheese, sugar and vanilla until well blended. Add eggs, beat well. Mix in chocolate; pour over pecans.

    Bake for 40 minutes or until firm. Cool on wire rack. Cover; refrigerate. Garnish as desired.

    Makes 12 to 16 servings.