Turtle Cheesecake

Crust:
2 cups vanilla wafer crumbs (can also use graham cracker crumbs)
6 tablespoons butter, melted

Caramel Filling:
1 (14oz.) bag caramels
1/4 cup milk
1 cup chopped pecans

Cheesecake Filling:
2 (8oz) packages cream cheese (at room temperature)
1/2 cup sugar
1 tsp vanilla
2 eggs (at room temperature)
4 squares semi-sweet chocolate, melted, slightly cooled

Heat oven to 325 degrees

Crust: Mix crumbs and butter; press onto bottom and 1 1/2 inches up the sides of a 9-inch spring form pan. Bake 10 minutes.

Caramel Filling: Microwave caramels and milk in a small microwavable bowl on high 4 to 5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans.

Cheesecake Filling: Beat cream cheese, vanilla and sugar at medium speed until blended. Don't over beat. Add eggs one at a time and mix on low just until blended. Do not over mix. Stir in melted chocolate by hand. Pour over pecans. Bake 45 to 50 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for at least four hours or overnight. I prefer to refrigerate overnight. 12 servings.

Submitted by JoAnn