-
1
Preheat oven to 325 degrees F.
-
2
Mix crushed cookies and melted butter together and press into bottom of a 9-inch springform pan.
-
3
Bake at 325 degrees for15-18 minutes. Let cool completely. Wrap bottom and sides of pan with aluminum foil and place inside of a roasting pan.
-
4
Spoon unheated hot fudge in dollops onto crust.
-
5
With a stand mixer, beat cream cheese on medium speed until smooth.
-
6
Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed.
-
7
Slowly beat in sour cream, then eggs and vanilla. Pour into cooled crust.
-
8
Fill roasting pan with boiling water half-way up the sides of the springform pan. Place the pans in 325 degree oven.
-
9
Bake at 325F for 1 hour, 10 minutes. Then turn off oven and let residual heat bake cheesecake for an additional hour.
-
10
Then remove from the oven and run a knife around the edge of the cheesecake to prevent sticking. Let cool completedly and refrigerate overnight.
-
11
Melt caramels and milk together in small sauce pan over low heat.
-
12
Once caramels are melted, cover top of cheesecake with caramel sauce, save the rest for garnish.
-
13
Mix chopped pecans and mini chocolate chips together and cover cheese cake top. Serve slices of the cheese cake, topped with more caramel sauce.
