---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Caramel Cheesecake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
       2 c  Vanilla wafer crumbs
       7 tb Butter; melted
      14 oz Caramels
       5 oz Evaporated milk
       1 c  Chopped pecans
      16 oz Cream cheese; softened
     1/2 c  Sugar
       2    Eggs
     1/2 c  Semi-sweet chocolate chips
            --- melted
       1 ts Vanilla
  
      Mix crumbs and butter.  Press onto bottom and sides of
   9-inch springform pan.  Bake at 350F for 10 minutes.
      Microwave caramels and milk on high 4 to 5 minutes or
   until melted, stirring every minute.  Alternately melt in
   bowl over simmering water or in double boiler, stirring
   occasionally.  Pour over crust. Top with pecans.
      Beat cream cheese and sugar at medium until well
   blended.  Add eggs, one at a time, mixing well after each
   addition.  Blend in melted chocolate and vanilla.  Pour
   over pecans. Place pan on a cookie sheet.  Bake at 325F for
   40 minutes.  Turn off oven and let cake cool in oven for 1
   hour.
      Remove from oven and loosen cake from rim of pan.  Cool
   completely before removing rim of pan. Refrigerate.
      I garnish this with whipped cream and caramel sauce.
  
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