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1
In large bowl mix Oreos, flour, and sugar together.
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2
Drizzle with margarine and mix until all ingredients are coated.
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3
Press dough into 9-inch pie pan with fingers and chill in fridge for approx 1 hour to firm.
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4
In microwave safe bowl, place caramels and 4 tablespoons milk in microwave for approx 1 minute or until caramels are halfway melted.
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5
Remove bowl and stir until mixture becomes smooth (place in microwave again if caramels aren't melted enough).
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6
With a mixer or in a blender, blend on high the cream cheese and condensed milk (you may want to break up the cream cheese and add it to the condensed milk).
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7
Once blended add eggs one at a time.
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8
When all ingredients are mixed let the mixture beat for about 1 minute.
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9
Coat pie crust with caramel sauce until all edges and bottom are coated--put in fridge for 10 minutes.
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10
Remove pie crust from fridge and pour cream cheese mixture into pie crust.
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11
Place in oven for 1 hour to 1 hour 15 minutes at 300F Remove when edge is slightly golden or when toothpick can be removed cleanly.
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12
Let cheesecake cool for approx 30 minutes.
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13
In double boiler, mix 1/4 cup milk and chocolate on low heat; stir frequently.
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14
Drizzle chocolate over cheesecake.
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15
Place in fridge.
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16
Take out when ready to serve (if you want to serve right away, place it in the fridge for 15 minutes).
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17
ENJOY!
