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1
Heat oven to 350F.
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2
Line 8-inch square baking pan with double thickness of aluminum foil, extending foil over ends of pan.
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3
Spray foil with no-stick cooking spray.
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4
Combine all crust ingredients in bowl.
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5
Press onto bottom of prepared pan.
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6
Combine caramels and half & half in bowl.
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7
Microwave 1 minute; stir.
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8
Continue microwaving 30 seconds; stir until smooth.
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9
Pour over crust in pan.
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10
Sprinkle with pecans.
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11
Refrigerate while preparing cream cheese mixture.
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12
Combine cream cheese and sugar in bowl.
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13
Beat at medium speed, scraping bowl often, until creamy.
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14
Add egg and vanilla, beating just until combined.
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15
Stir in sour cream.
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16
Pour over caramel mixture.
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17
Bake 35-40 minutes or until just set 2 inches from edge of pan.
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18
Cool on cooling rack 2 hours.
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19
Loosely cover; refrigerate at least 4 hours.
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20
Lift cheesecake from pan using foil ends.
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21
Cut into 36 squares.
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22
Place cooling rack over large piece of waxed paper on counter.
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23
Combine chocolate chips and shortening in 1-quart saucepan.
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24
Cook over low heat, stirring constantly, 4-5 minutes or until smooth.
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25
Pierce each cheesecake square with fork.
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26
Spoon chocolate over top and sides of each cheesecake square, letting excess chocolate drip back into pan.
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27
Place onto cooling rack.
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28
Let stand about 20 minutes or until chocolate is firm.
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29
Store refrigerated.
