*  Exported from  MasterCook  *
 
                     Chocolate Caramel Pecan Cheesecake
 
 Recipe By     : Cheesecake Extraordinaire   p. 32
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CHOCOLATE PECAN CRUST:
   11                    chocolate sandwich cookies -- crushed
    3      tablespoons   pecans -- chopped
    3      tablespoons   butter -- melted
 					
                         CHOCOLATE CARAMEL FILLING:
   24      ounces        cream cheese
      1/3  cup           dark brown sugar -- packed
      1/4  cup           dark corn syrup
    2      tablespoons   cornstarch
    3                    large eggs
    1                    large egg yolk
      1/3  cup           sour cream
    1 1/4  teaspoons     vanilla extract
    1 3/4  cups          milk chocolate chips -- melted
      1/3  cup           chopped pecans
 					
                         CHOCOLATE CARAMEL TOPPING:
      3/4  cup           milk chocolate chips
      1/4  cup           sour cream
    1      tablespoon    dark brown sugar
    3      tablespoons   chopped pecans
   16                    pecan halves
   10                    caramels -- indiv wrapped
    2      tablespoons   sour cream
 
 CRUST:
 In a small bowl, stir together crushed cookies and chopped pecans. Stir in melted
butter til well combined. Press crumb mixture evenly onto the bottom of a greased
9-inch springform pan.
 
 FILLING:
 In a large bowl, combine cream cheese, brown sugar, corn syrup and cornstarch.
Beat with an electric mixer til smooth. Add eggs and egg yolk, one at a time,
beating well after each addition. Stir in sour cream and vanilla. Stir in melted
chocolate chips and pecans. Pour cream cheese mixture over crust.
 
 OVEN: 350
 Bake for 15 minutes.
 LOWER THE OVEN TEMPERATURE TO 200 DEGREES.
 
 Bake 70 minutes or til center no longer looks wet or shiny. Remove cake from the
oven and run a knife around the inside edge of the pan. TURN THE OVEN OFF; return
the cake to the oven for an additional 1 hour. Chill, uncovered, overnight.
 
 TOPPING:
 In a small saucepan, melt chocolate chips over low heat, stirring constantly.
Remove from heat and stir in the 1/4 cup sour cream and brown sugar. Stir in
pecans. Spread warm sour cream mixture over cheesecake. Arrange pecan halves on
top.
 
 In a double boiler, melt caramels over boiling water. Stir in the 2 tbsp sour
cream. Drizzle caramel mixture over cheesecake. Chill til serving time.
 
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