2 C Oreo cookie crumbs (or premade Oreo crust pie shells, this is what I use)
1 cup finely chopped pecans
6 T butter, melted
1 bag (14 oz) Kraft caramels
1/2 C milk
3 packages cream cheese (8 oz each), softened
3/4 C sugar
1 tbsp vanilla
2 squares Bakers semi-sweet chocolate
Mix crumbs, 1/2 C pecans, and butter. Press onto bottom and 2 inches up side of a 9 inch spring form pan (or you can also use an Oreo pie crust, I sprinkle pecans onto the premade crust).
Place caramels and milk in bowl and microwave on high 3 minutes, or until caramels are completely melted, stirring after each minute. Pour 1/2 of the caramel mixture into crust. Refrigerate 10 minutes. Cover and reserve remaining caramel mixture in refrigerator for later use.
Beat cream cheese, sugar, and vanilla with mixer. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Pour over caramel mixture in crust.
Bake at 300 degrees for 65-70 minutes, or until center is almost set (sometimes less time depending on oven). Run knife or metal spatula around side of pan to loosen cake and cool before removing side of pan if using spring form. Do not try to loosen if using ready-made Oreo crust.
Refrigerate 4 hours or overnight.
Microwave (reheat) caramel 15 sec just before serving and drizzle over cake. Sprinkle with remaining pecans. Melt chocolate and drizzle over cake.
This is so delicious!
Tuesday, March 27, 2007