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1
For the crust, combine the chocolate wafer crumbs, butter and sugar in a bowl and mix well.
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2
Press the crumb mixture over the bottom and 1 inch up the side of a lightly greased 9-inch springform pan.
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3
Bake at 325 degrees for 10 minutes.
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4
Cool in the pan on a wire rack.
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5
For the filling, beat the cream cheese in a mixing bowl until creamy.
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6
Add the sugar gradually, beating constantly until blended.
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7
Add the eggs 1 at a time, beating well after each addition and scraping the side of the bowl as needed.
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8
Stir in the sour cream and vanilla.
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9
Spoon into the prepared crust.
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10
Bake at 325 degrees for 65 minutes; the center will not be completely set .
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11
Turn off oven.
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12
Let the cheesecake stand in the oven with the door open ajar for 1 hour.
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13
Remove to a wire rack to cool completely.
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14
Chill, covered, for 8 hours or longer.
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15
Remove the side of the pan carefully and place the cheesecake on a serving plate.
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16
For the topping, heat the butter in a saucepan until melted.
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17
Stir in the chocolate chips.
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18
Cook overlow heat until blended, stirring frequently.
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19
Spread over the top of the cheesecake.
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20
Chill for 15 minutes.
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21
Combine the caramel topping and pecans in a saucepan.
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22
Bring to a boil over medium heat, stirring constantly.
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23
Boil for 2 minutes.
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24
Remove from heat.
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25
Cool for 5 minutes.
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26
Spread over the top of the cheesecake.
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27
Let stand until cool.
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28
Serve immediately or store, covered, in the refrigerator.
