Outstanding Cheesecake Recipe!

[Oscarman]

Chocolate Caramel Pecan Cheesecake

1 ½ cups graham wafer crumbs
6 Tbsp butter, melted
¾ cup caramel flavored topping sauce
1 cup chopped pecans

3 pkgs (250g each) Philadelphia Cream Cheese (regular or light) softened
1 cup sugar
1 tsp vanilla
3 eggs
8 sq. Baker’s semi-sweet chocolate, melted

Heat oven to 325°F (160°C). Mix crumbs and butter. Press onto bottom and 1 inch up sides of a 9 inch springform pan. Bake for 10 minutes. Pour caramel sauce over crust. Top with chopped pecans. Beat cream cheese, sugar and vanilla until smooth. Beat in eggs, one at a time, until well blended. Stir in melted chocolate; pour over pecans. Smooth top of cheesecake mixture. Bake for 50 minutes or until centre is set. Remove from oven and run knife around sides of pan to loosen.

Cool at room temperature. Chill overnight. Cake can be frozen.

Garnish cheesecake with additional chopped pecans and chopped semi-sweet chocolate. Drizzle extra caramel sauce over top.

Baking Time: 50 minutes, Yield: 10 Servings

Note:
- toast the pecans to develop the flavor
- replace the sugar with 50/50 mix of white and yellow sugar for richer flavor
- Always use good quality chocolate!