Chocolate Caramel Pecan Cheesecake

Ingredients

• 1 (14 ounce) package caramels
• 1 (5 ounce) can evaporated milk
• Graham cracker crust
• 1 cup chopped pecans, toasted
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips
• Pecan halves

Instructions

1. Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often. Pour over Graham cracker crust in a 9 inch springform pan; sprinkle toasted pecans evenly over caramel layer and set aside.
2. Beat cream cheese at high speed of electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Melt chocolate chips. Stir in vanilla extract and chocolate; beat until blended. Spoon over pecan layer.
3. Bake at 350 degrees F for 30 minutes.
4. Remove from oven, and run knife around edge of pan to release sides. Let cool to room temperature on a wire rack; cover and chill at least 8 hours.
5. When ready to serve, remove cheesecake from pan; arrange pecan halves around top edge of cheesecake.