Caramel PecanTurtle Cheesecake

Directions

Combine crumbs and butter and press onto bottom of a 9-inch springform pan.

Bake 10 minutes at 350℉ (180℃).

Melt caramels in milk in heavy 1½ quart saucepan over low heat, stirring frequently until smooth.

Pour over crust.

Top with pecans.

Combine cream cheese, sugar and vanilla.

Mix at medium speed with electric mixer until well-blended.

Add eggs, one at a time, mixing well after each.

Blend in chocolate.

Pour over pecans.

Bake at 350℉ (180℃) F for 40 minutes.

Loosen cake from rim of pan.

Chill.

Garnish with whipped cream, additional chopped nuts and maraschino cherries if desired.