INGREDIENTS:
2 cups vanilla wafer crumbs
2 tablespoons unsalted butter
14 ounces individually wrapped caramels
1 (5 ounce) can evaporated milk
1 cup chopped pecans
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate chips
2 (8 ounce) packages cream cheese, softened

DIRECTIONS:
Melt the butter or margarine, and combine with the cookie
crumbs. Press into the bottom of a 9 inch springform pan.
Melt the caramels with the evaporated milk in a 1 1/2 quart
heavy saucepan over low heat. Heat and stir frequently until
smooth. Pour caramel sauce into crust, and top with pecans.
In a large bowl, combine cream cheese, sugar, and vanilla;
beat well until smooth. Add eggs one at a time, mixing well
after each addition. Melt the chocolate, and blend into cream
cheese mixture. Pour chocolate batter over pecans. Bake at
350 degrees for 40 minutes. Loosen cake from the edges of
pan, but do not remove rim until cooled. Chill completely.

Oh wow I KNEw I shouldn't have read this not I HAVE to copy it and MAKE it and EAT it


sounds sooooooooooooooyummy