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1
Melt 2 oz.
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2
chocolate as directed on package; set aside to cool.
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3
Meanwhile, mix Crust Mix, sugar and margarine with fork until well blended.
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4
Place REYNOLDS (2-1/2-inch) Holly Baking Cups in medium muffin pan; spoon crumbs evenly into baking cups.
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5
Press firmly onto bottom of each cup.
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6
Beat 1-1/2 cups of the milk and the Filling Mix with electric mixer on low speed just until moistened.
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7
Beat on medium speed 3 min.
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8
(Filling will be thick.)
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9
Remove 1/4 cup of the filling; place in small bowl.
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10
Add melted chocolate; stir with wire whisk until well blended.
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11
Add to remaining plain filling; stir gently until well blended.
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12
Spoon evenly into prepared cups.
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13
Top each with 2 of the pecan halves; set aside.
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14
Microwave caramels and remaining 2 tsp.
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15
milk in small microwaveable bowl on HIGH 1 min.
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16
; stir until caramels are completely melted.
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17
Set aside.
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18
Place remaining 2 oz.
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19
chocolate in another small microwaveable bowl.
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20
Microwave until melted, following directions on package.
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21
Drizzle melted caramels and chocolate evenly over cheesecakes.
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22
Refrigerate at least 1 hour or until ready to serve.
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23
Store leftover cheesecakes in refrigerator.
