Chocolate Turtle Cheesecake

I made this cheesecake for Paul's 26th birthday and it was a big hit. With a vanilla wafer crust topped with layers of caramel, pecans, and chocolate cream cheese, you can't go wrong with a turtle cheesecake!

Ingredients:

- 2 cups vanilla wafer crumbs
- 2 tablespoons unsalted butter, melted
- 1 package (14 oz) individually wrapped caramels
- 1 can (5 oz) evaporated milk
- 1 cup chopped pecans
- 2 packages (8 oz each) of cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees.

In a large bowl, mix together the vanilla wafer crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.

Melt the caramels with the evaporated milk in a heavy saucepan over low heat. Stir frequently until smooth. Poor caramel mixture into the crust, and sprinkle the pecans on top.

In a large bowl, combine the cream cheese, sugar, and vanilla. Beat until smooth. Add the eggs one at a time, mixing well after each addition. Melt the chocolate and blend it into the cream cheese mixture. Pour the chocolate cream cheese mixture over the pecans.

Bake for 40-50 minutes or until filling is set. Loosen cake from edges of pan, but do not remove rim until cake is cooled. Chill in refrigerator for 4 hours or overnight.