Recipe: 00047 Title : Chocolate Caramel Cheesecake Author: Tracy Wisniewski Date : April 1995 _________________________________________________________________________ 1 14-oz package caramels 1 5-oz evaporated milk 1 cup chopped peanuts 16 oz cream cheese 1/2 cup sugar 2 eggs 1 teas vanilla 3/4 cup semi-sweet chocolate (chips are fine),melted - Combine caramels and milk in heavy saucepan. Cook over low heat until melted, stirring often. - Pour over graham cracker crust. (see below) - Sprinkle pecans evenly over caramel layer and set aside. - Beat cream cheese at high speed with electric mixer until light and fluffy. - Gradually add sugar, mixing well. Add eggs one at a time, beating well after each addition. - Stir in vanilla and melted chocolate, beat until blended. Pour over pecan layer. - Bake at 350 for 30 mins. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature. Cover and chill 8 hours. Graham Cracker Crust - Combine 1 1/4 cup graham cracker crumbs and 1/4 cup melted butter. Press crumb mixture evenly on bottom and 1 inch up sides of a 9-inch springform pan. - Bake at 350 for 6 to 8 minutes. Cool -=-=-=-=-=-=- _________________________________________________________________________