Chocolate Caramel Cheesecake
Caramel Filling: Melt caramels with milk in small saucepan or in microwave. Stir until smooth, stir in pecans. Cheesecake Filling: Beat cream cheese at high speed until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well to incorporate. Stir in melted, cooled chocolate and vanilla. Beat until well blended. Bake at 350 for 40-50 minutes or until center is almost set. Cool. Refrigerate at least 3 hours.
Garnish with whipped cream; drizzle with caramel and chocolate, if desired.
Makes 12 to 14 servings.