*  Exported from  MasterCook  *

                    Chocolate Caramel Pecan Cheesecake

Recipe By     : Cheesecake Extraordinaire, p.32
Serving Size  : 16   Preparation Time :0:00
Categories    : Cheesecakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chocolate Pecan Crust:
  11                    Chocolate sandwich cookies --
                        - crushed
   3      tb            Pecans -- chopped
   3      tb            Butter -- melted
                        Chocolate Caramel Filling:
  24      oz            Cream cheese
     1/3  c             Dark brown sugar -- packed
     1/4  c             Dark corn syrup
   2      tb            Corn starch
   3      lg            Eggs
   1      lg            Egg yolk
     1/3  c             Sour cream
   1 1/4  ts            Vanilla extract
   1 3/4  c             Milk chocolate chips -- melted
     1/3  c             Pecans -- chopped
                        Chocolate Caramel Topping:
     3/4  c             Milk chocolate chips
     1/4  c             Sour cream
   1      tb            Dark brown sugar
   3      tb            Pecans -- chopped
  16                    Pecan halves
  10                    Caramels -- each wrapped
   2      tb            Sour cream

Crust:

In a small bowl, stir together crushed cookies and chopped pecans.
Stir in melted butter until well combined. Press crumb mixture evenly
onto the bottom of a greased 9" springform pan.

Filling:

In a large bowl, combine cream cheese, brown sugar, corn syrup, and
corn starch. Beat with an electric mixer until smooth. Add eggs and
egg yolk, one at a time, beating well after each addition. Stir in
sour cream and vanilla. Stir in melted chocolate chips and pecans.
Pour cream cheese mixture over crust.

Preheat oven to 350°F.

Bake for 15 minutes.

Lower the oven temperature to 200°F.

Bake 70 minutes or until center no longer looks wet or shiny. Remove
cake from the oven and run a knife around the inside edge of the pan.
Turn the oven off; return the cake to the oven for an additional
1 hour. Chill, uncovered, overnight.

Topping:

In a small saucepan, melt chocolate chips over low heat, stirring
constantly. Remove from heat and stir in the 1/4 cup sour cream and
brown sugar. Stir in pecans. Spread warm sour cream mixture over
cheesecake. Arrange pecan halves on top.

In a double boiler, melt caramels over boiling water. Stir in the
2 tb sour cream. Drizzle caramel mixture over cheesecake. Chill until
serving time.


                   - - - - - - - - - - - - - - - - - -