Chocolate-Caramel-Pecan Cheesecake

Directions

Combine graham cracker crumbs and butter, stirring well.

Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan.

Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often.

Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside.

Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well.

Add eggs, one at a time, mixing well after each one.

Stir in vanilla and chocolate; beat until blended.

Spoon over pecan layer.

Bake at 350℉ (180℃) F for 30 minutes.

Remove from oven, and run knife around edge of pan to release sides.

Let cool to room temperature on a wire rack; cover and chill at least 8 hours before serving.

Top with pecan halves and serve.