- 24 OREO Cookies, finely crushed
- 6 tablespoons butter or margarine, melted
- 1 (14 ounce) package caramels
- 1/2 cup milk
- 1 cup chopped pecans
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 3 eggs
- 2 ounces semi-sweet baking chocolate
- Heat oven to 325 degrees F.
- Mix cookie crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
- Microwave caramels and milk in a microwaveable bowl on high for 3 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
- Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
- Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate; drizzle over cheesecake.