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Chocolate Caramel Cheesecake

1 c. pecans, coarsely chopped and toasted

1 sleeve chocolate graham crackers, crushed

1/3 c. sugar

1/3 c. butter or margarine, melted

1 14 oz package Kraft caramels

1/3 c. evaporated milk

4 (8 oz) pkg. cream cheese, softened

1 can condensed milk

4 eggs

1 T. vanilla

1 cup (8 oz) sour cream

Mix crushed graham crackers and sugar in food processor. Mix in melted butter til crumbly.  Press into bottom of a springform pan.

Place caramels and evaporated milk in microwave safe container and heat on high for 4 min., stirring after 2 min. (or until the caramels are melted) stir well and pour on top of graham cracker crust in springform pan.

Sprinkle the pecans on top.

Put the cream cheese in a mixer and beat til smooth at med speed (1 to 1 1/2 min)

Pour in condensed milk and combine (about 1 min)

Add eggs all at once and stir til thoroughly incorporated (about 1 min)

Add vanilla and stir. (approx. 30 sec to 1 min)

Add sour cream and mix (approx 2 min)

Pour into springform pan.

Place cake pan of hot water on bottom shelf of oven.  Put the cake on the middle rack above and bake at 400 degrees for 10 min.  Lower heat to 200 degrees and bake for 40-45 min.  The cake should still be jiggly in the middle and it should remain a creamy white–not browned.

Turn the heat off and leave cake in oven for 2 to 5 hours (or til cooled).

Run a knife around the edge of pan to loosen cake, cover, and refrigerate til ready to serve.  (several hours, better after 24 hours, really good after 48 hours)

Take out of  fridge and remove cake ring. Drizzle Kraft chocolate and caramel ice cream topping on the top of the cake before cutting and serving.

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