Realfood Bakedchicagorecipes Chocolate: [realfood] TURTLE CHEESECAKE

* 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

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch
springform pan.
2. 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.
3. Combine vanilla wafer crumbs with the melted butter then press
into the bottom of the prepared springform pan. Place the pan onto a
cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C).
Remove and allow to cool.
4. 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.
5. 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.
6. Bake at 350 degrees F (175 degrees C) for 40 minutes or until
barely set. Chill over night in the refrigerator before serving.