2 c. Vanilla Wafer Crumbs
6 T. Butter (melted)
1/3 c. Sugar
14 oz. bag Caramel Candy
5 oz. can Evaporated Milk
1 c. Pecans (chopped & roasted)
1 T. Butter or Oil
3-8 oz. Cream Cheese (softened)
3/4 c. Sugar
1 T. Vanilla
12 oz. bag Semi-Sweet Chocolate Morsels (melted)
6 oz. Heavy Whipping Cream
1 ½ c. Heavy Whipping Cream
2/3 c. Sugar
2 tsp. Vanilla
Crust: Combine crumbs with melted butter and press into the bottom and sides of a 9 inch spring form pan. Bake at 350 degrees for 10 minutes. Remove from oven and let cool on wire rack.
Caramel: In a double boiler over medium-high heat, melt caramels and evaporated milk until caramels are fully melted and smooth. Pour caramel sauce over prepared crust.
Pecans: Chop pecans and sprinkle with oil or melted butter. Bake at 350 degrees for 8-10 minutes or until pecans are lightly brown. Place nuts on top of caramel sauce.
Filling: Reduce oven temperature to 325 degrees.
Combine cream cheese, sugar, and vanilla in mixer on medium speed. Beat until well blended. Add eggs, one at a time, mixing well after each addition. Be careful not to over beat. In double boiler, melt chocolate morsels with heavy cream until smooth. Pour this mixture into cream cheese batter and fold in with spatula, as to not over beat. Pour the chocolate cream cheese batter over prepared crust.
Place a shallow pan of water on the rack below the cheesecake to keep it from cracking. Bake cheesecake at 325 degrees for 1 hour and 15 minutes or until the cheesecake does not shake in the center. Turn off oven after baking time has completed, and leave the cheesecake in the oven with the door ajar for 1 hour. After resting in the oven, remove cheesecake to a wire rack and allow it to cool completely at room temperature before storing in the refrigerator.