Pair with 21 Brix Winery Raspberry
– 24 Oreo Cookies, finely crushed (about 2 cups) (can also use chocolate animal crackers)
– 6 tablespoons butter or margarine, melted
– 1 package (14 ounce) caramel squares
– 1/2 cup milk
– 1 cup chopped pecans
– 3 packages (8 ounces each) cream cheese, softened
– 3/4 cup white sugar
– 1 tablespoon vanilla
– 3 eggs
– 3 ounces of Pulakos milk chocolate wafers
Mix cookie crumbs and butter together; press onto bottom and 2 inches up side of 9-inch springform pan.
Microwave caramels and milk in small microwaveable bowl on high for approximately 3 minutes or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate for 10 minutes. Refrigerate remaining caramel mixture for later use – will be used in last step of recipe.
Preheat oven to 325°F.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
Bake for 1 hour 5 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate for at least 4 hours.
Microwave reserved caramel mixture for 1 minute; stir. Pour over cheesecake. Melt chocolate in microwave-safe bowl until completely liquid; drizzle over cheesecake. Placecheesecake in refrigerator for 10 – 20 minutes to let the caramel/chocolate topping set.