Ingredients
- Oreo Cookies, finely crushed
- tablespoon sbutter or margarine, melted
- (14 ounce) packagecaramels, unwrapped
- 1/2 cup milk
- cup chopped pecans
- (8 ounce) packagescream cheese, softened
- 3/4 cup sugar
- tablespoon vanilla extra ct
- eggs
- ounce ssemi-sweet baking chocolate, melted
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix crushed Oreos and butter together until well combined; press onto the bottom and 2 inches up the sides of a 9 inch springform pan.
- Microwave caramels and milk in a microwave safe bowl on high until caramels are completely melted and mixture is well blended, about 3 minutes, stirring after each minute. Stir in nuts. Pour 1/2 of the mixture into the crust and refrigerate for 10 minutes. Refrigerate the remaining mixture separately.
- Beat cream cheese, sugar, and vanilla with an electric mixer until blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour into crust over caramel layer.
- Bake in the preheated oven until the center is almost set, 65 to 70 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing the rim. Refrigerate for 4 hours.
- Microwave reserved caramel mixture for 1 minute, then stir. Pour over cheesecake, then drizzle melted chocolate over top.