- 2 cups OREO Chocolate Cookie Crumbs
- 6 tablespoons butter or margarine, melted
- 1 (14 ounce) package KRAFT Caramels
- 1/2 cup milk
- 1 cup PLANTERS Pecan Pieces
- 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 1 tablespoon vanilla
- 3 eggs
- 2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
- Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan.
- Place caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour half of the caramel mixture into crust. Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture for later use.
- Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition 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 or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
- Microwave reserved caramel mixture on HIGH 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.