turtles® cheesecake

Ingredients

• Servings: 1
• 2 cups vanilla wafer crumbs
• 6 tablespoons unsalted butter
• 14 ounces individually wrapped caramels, unwrapped
• 1 (5 ounce) can evaporated milk
• 1 cup chopped pecans
• 3 (8 ounce) packages cream cheese
• 1/2 cup white sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 1/2 cup semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c). butter one 9 inch springform pan.
• toast the pecans at 350 degrees f (175 degrees c) for 6 minutes. remove pecans and set aside. leave oven at 350 degrees c (175 degrees c). in a small saucepan, melt the unsalted butter.
• combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. place the pan a cookie sheet and bake for 10 minutes at 350 degrees f (175 degrees c). remove and allow to cool.
• in a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. stir until smooth. pour this over the cooled crust. sprinkle the nuts over the top.
• in a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. add the eggs, one at a time and beat until smooth. melt the chocolate chips in the double boiler and mix into the cheese mixture. pour the batter over the caramel layer.
• bake at 350 degrees f (175 degrees c) for 40 minutes or until barely set. chill over night in the refrigerator before serving.