-
1
Preheat oven to 350 degrees (175 C.).
-
2
Melt the butter or margarine, and combine with the cookie crumbs.
-
3
Press into the bottom of a 9 inch springform pan.
-
4
Melt the caramels with the evaporated milk in a 1-1/2 quarts (1425 ml) heavy saucepan over low heat.
-
5
Heat and stir frequently until smooth.
-
6
Pour caramel sauce into crust, and top with pecans.
-
7
In a large bowl, combine cream cheese, sugar, and vanilla; beat well until smooth.
-
8
Add eggs one at a time, mixing well after each addition.
-
9
Melt the chocolate, and blend into cream cheese mixture.
-
10
Pour chocolate batter over pecans.
-
11
Bake at 350 degrees (175 C.) for 40 minutes.
-
12
Loosen cake from the edges of pan, but do not remove rim until cooled.
-
13
Chill completely.
