2 cups Vanilla wafer crumbs (About 40 wafers if just crushing them)
2 Tbsp butter, melted
14 oz wrapped caramels (a 14oz Kraft bag works well since they melt down easier than Brachs. Don’t use Farleys or a generic brand.)
1 (5 oz) can evaporated milk
1 cup chopped pecans Note: (I used ½ cup pecans. It was plenty. I think 1 cup would be too much.)
½ cup white sugar
1 tsp vanilla extract
½ cup semi-sweet chocolate chips
2 pkgs (8 oz each) cream cheese, softened
1. Crush Nilla Wafers. (I like mine so they’re not super fine, with a few chunks.)
Melt butter, combine with cookie crumbs.
Press into bottom of 9-inch springform pan.I very lightly sprayed the inside rim of the pan with Pam after I put the crust down so that the caramel and chocolate mixture didn’t stick. It makes for a prettier, more presentable cheesecake.
2. Melt caramels with the evaporated milk in a 1 ½ qt heavy saucepan over low heat. (Medium low works better.)Stir frequently until smooth. Pour caramel sauce into crust.Top with pecans. At this point, allow caramel to cool and set up. I usually let it sit for at least 30 minutes. If it doesn’t set up, you will have a mess on your hands when you put the chocolate batter over it.3. In a large bowl, combine cream cheese, sugar, and vanilla.Add eggs one at a time, mixing well after each addition. Melt the chocolate (slowly in microwave -in 30 second increments), then blend into cream cheese mixture. Pour chocolate batter over pecans.4. Bake at 350 for 40 minutes. Carefully loosen sides of cake from rim with knife, but do not remove rim until cheesecake is completely cool. Cool completely on wire rack. Chill completely before serving.
5. Enjoy each sinful slice!