Chocolate Caramel Pecan Cheesecake

Ingredients

• 11 oz caramels kraft
• 16 oz philadelphia cream cheese softened
• 2  eggs 
• 5 oz evaporated milk canned
• 2 cups graham cracker crumbs 
• 6 Tbsp butter melted
• 1 cup planters pecans chopped
• 4 oz baker's semi-sweet chocolate cooled melted
• 0.5 cup sugar 
• 1 tsp vanilla 
• 2 cups cool whip whipped topping thawed

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• blender
• microwave
• springform pan

Directions

1. Heat oven to 350F.
2. Mix crumbs and margarine; press onto bottom and 1 inch up side of 9-inch springform pan.
3. Bake 10 min.
4. Microwave caramels and milk in small microwaveable bowl on HIGH 4 min. or until caramels are completely melted, stirring after 2 min.
5. Pour over crust; sprinkle with nuts.
6. Beat cream cheese and sugar in large bowl with mixer until blended.
7. Add chocolate and vanilla; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over nuts.
9. Place springform pan on baking sheet.
10. Bake 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
11. Serve topped with COOL WHIP.