| | Directions | CRUST:
- Mix cookie crumbs and melted butter.
- Press mixture onto the bottom and 2 inches up the side of a 9 inch spring form pan.
CARAMEL:
- Put caramels and milk (1/2 cup) into a microwavable bowl and microwave for 3 minutes or until completely melted; stir each minute.
- Stir in pecans and pour 1/2 mixture over the crust and refrigerate for 10 minutes.
- Cover and refrigerate remaining mixture.
FILLING:
- Beat cream cheese, sugar, flour, and vanilla with an electric mixer until combined.
- Beat in milk (1/4 cup) until smooth. Stir in eggs.
- Pour filling into crust-lined pan.
- Place on shallow baking pan. Bake at 375°F for 35 minutes, or until area around outside edge appears set.
- Cool in pan for 15 minutes.
- Use sharp knife to loosen the crust from the sides of the pan. Cool for 30 minutes.
- Remove sides of pan and allow cheesecake to cool completely.
- Cover and refrigerate for at least 4 hours.
- Before serving, microwave remaining caramel for 1 minute and pour over cheesecake.
- Melt the chocolate and drizzle over cheesecake.
|
|
|
Container: Springform pan
|  | | Ingredients | | - | | 2 cups Oreo Chocolate Cookie crumbs |
| - | | 6 tablespoons butter |
| - | | 1 Kraft Caramels, 14 oz. pkg. |
| - | | 3/4 cup milk |
| - | | 1 cup Planters pecan pieces |
| - | | 8 ounces cream cheese - softened |
| - | | 1 cup sugar |
| - | | 2 tablespoons flour |
| - | | 1 teaspoon vanilla |
| - | | 1/4 cup milk |
| - | | 3 eggs, slightly beaten |
| - | | 2 Baker's Semi-Sweet Baking Chocolate squares |
| |
| |
