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1
Preheat oven to 350.
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2
Mix cookie crumbs with melted butter and press into the bottom of a 9-inch spring-form pan.
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3
Bake crust for 10 minutes.
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4
Melt 14 ounces (1 bag) of the caramels with 5 ounces of the evaporated milk over low heat, stirring frequently until smooth.
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5
Pour the melted caramels over the crust.
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6
Top this with 1 cup of pecans.
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7
Mix cream cheese, sugar and vanilla at medium speed until well blended.
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8
Add eggs one at a time.
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9
Mix until just blended after each addition.
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10
Pour batter over pecans.
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11
Bake for 55 minutes or until center is almost set.
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12
Run knife or metal spatula around rim of pan to loosen cake; return cake to oven to cool slowly.
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13
Cool before removing rim of pan.
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14
Refrigerate 4 hours or overnight.
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15
To finish melt remaining caramels with remaining evaporated milk as describe previously drizzle over the top of the cheesecake.
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16
Sprinkle remaining pecans over caramel.
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17
Melt remaining dark chocolate chips in double boiler.
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18
Drizzle over pecans.
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19
Melt white chocolate chips in double boiler.
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20
Drizzle over dark chocolate.
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21
Return to refrigerator to set (hint if this is too rich for you, you can cut the toppings in half).
