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1
Mix chocolate wafer crumbs and melted butter and pat onto the bottom of a 10 inch springform pan; set aside.
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2
Place unwrapped caramels and evaporated milk in a small microwaveable bowl and microwave at 50 percent power until melted or melt over simmering water on the stovetop.
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3
Periodically stir until the caramels melt and blend with the milk.
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4
When mixture begins to look like thick caramel and the milk is incorporated into the melted caramel, remove from heat.
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5
Pour caramel on top of the reserved crust and immediately sprinkle with the toasted pecan pieces.
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6
Preheat oven to 350 degrees.
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7
Using a hand mixer, beat cream cheese in a large bowl until smooth.
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8
Add sugar gradually and beat until fluffy, scraping down sides of bowl after each addition.
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9
Add chocolate to mixture; blend until incorporated.
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10
Pour mixture on top of caramel-pecan filling.
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11
Set springform pan on an 18 inch square of heavy-duty aluminum foil;crimp foil sides up to prevent any moisture from seeping into crust.
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12
Place pan in a hot water bath- I use the broiler pan from my oven, place the springform pan in it and fill with hot water to the depth of the filling-and bake for 45 minutes, or until cheesecake is set in the center.
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13
Cool cheesecake to room temperature, about 2 hours, before refrigerating.
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14
Do not remove from springform pan until completely chilled, at least 4 hours, or preferably overnight.
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15
Loosen cheesecake from sides of pan with a sharp knife, remove from pan sides, and slice with a sharp knife, dipping blade in warm water and wiping it off between slices.
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16
Garnish each slice with a dollop of sweetened whipped cream and a strawberry.
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17
You can also get really fancy and drizzle some chocolate sauce over the serving plates before setting the piece of cheesecake on the plate!
