Place a greased 9 inch springform pan on a double thickness of heavy-duty foil.
Securely wrap the foil around the pan.
In a small bowl, combine crust ingredients and cut in butter until crumbly.
Press into the bottom of prepared pan.
Place pan on a baking sheet.
Bake at 325 degrees for 12 minutes or until set.
Cool completely on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth.
Beat in 1/4 cup of flour, cream and vanilla.
Add eggs; beat on low speed just until combined.
Remove 1 cup of batter to a small bowl; stir in melted chocolate until blended.
Spread on crust.
Unwrap and melt caramels.
Stir in remaining flour and pecans.
Spread over chocolate batter in pan.
Top with remaining cheesecake batter.
Place springform pan on a large baking pan.
Add 1 inch of water to larger pan forming a water bath.
Bake at 325 degrees for 70-90 minutes or until center is just set and top appears dull.
Remove springform pan from water bath and cool on a wire rack for 1 hour.
Place chips in a small bowl.
In a small saucepan, bring cream just to a boil.
Pour over chips; whisk until smooth.
Spread over cheesecake.
Sprinkle with chopped pecans.
Refrigerate overnight or until completely cooled and set.
Garnish with whole pecans and additional caramel topping.
Ingredients
Directions
Place a greased 9 inch springform pan on a double thickness of heavy-duty foil.
Securely wrap the foil around the pan.
In a small bowl, combine crust ingredients and cut in butter until crumbly.
Press into the bottom of prepared pan.
Place pan on a baking sheet.
Bake at 325 degrees for 12 minutes or until set.
Cool completely on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth.
Beat in 1/4 cup of flour, cream and vanilla.
Add eggs; beat on low speed just until combined.
Remove 1 cup of batter to a small bowl; stir in melted chocolate until blended.
Spread on crust.
Unwrap and melt caramels.
Stir in remaining flour and pecans.
Spread over chocolate batter in pan.
Top with remaining cheesecake batter.
Place springform pan on a large baking pan.
Add 1 inch of water to larger pan forming a water bath.
Bake at 325 degrees for 70-90 minutes or until center is just set and top appears dull.
Remove springform pan from water bath and cool on a wire rack for 1 hour.
Place chips in a small bowl.
In a small saucepan, bring cream just to a boil.
Pour over chips; whisk until smooth.
Spread over cheesecake.
Sprinkle with chopped pecans.
Refrigerate overnight or until completely cooled and set.
Garnish with whole pecans and additional caramel topping.
