RECIPE FROM "THE
CHOCOLATE TURTLE CHEESECAKE
2 cups vanilla wafer crumbs
2 tablespoons unsalted butter
14 ounces individually wrapped caramels
1 (5 ounce) can evaporated milk
1 cup chopped pecans
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
2 (8 ounce) packages cream cheese, softened
Melt the butter or margarine, and combine with the cookie crumbs.
Press into the bottom of a 9 inch springform pan.
Melt the caramels with the evaporated milk in a 1 1/2 quart heavy saucepan over low heat.
Heat and stir frequently until smooth.
Pour caramel sauce into crust, and top with pecans.
In a large bowl, combine cream cheese, sugar, and vanilla; beat well until smooth.
Add eggs one at a time, mixing well after each addition.
Melt the chocolate, and blend into cream cheese mixture.
Pour chocolate batter over pecans.
Bake at 350 degrees for 40 minutes.
Loosen cake from the edges of pan, but do not remove rim until cooled.
YIELD 9-inch Cheesecake