Ingredients:
3 Tablespoons milk, whole
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Directions:
In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9-inch springform pan.
To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans.
Pour melted caramel/pecan mixture onto crust and chill for 30 minutes.
Preheat oven to 325 degrees.
In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
Bake in the preheated oven for 40 to 50 minutes, or until center is almost set (an instant-read thermometer inserted into the center of the cheesecake should read 150 degrees).
Transfer the cake to a wire rack, and run a paring knife around the edge of the cake. Let cool until barely warm, 2 1/2 to 3 hours, running a paring knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap, and refrigerate until cold, at least 3 hours. |