4 tb Margarine
1 c Pecan pieces
1 ts Vanilla
1 1/4 c Graham cracker crumbs
16 oz Cream cheese
2 x Eggs
14 oz Caramel candies (36 Brachs)
1 c Chocolate chips, divided
2 tb Milk
1/2 c Evaporated milk
1/2 c Sugar
12 x Pecan halves
Put margarine in a 9 inch round glass or plastic layer cake pan. Microwave
on HIGH 40 seconds, until melted. Stir in crumbs and pat on bottom of pan
Put caramels in a 1 quart casserole with evaporated milk. Microwave on HIGH
2-3 minutes, until melted. Pour on crust and press pecan pieces into it.
Refrigerate. Put cream cheese in a large glass mixing bowl with 1/2 cup
chocolate chips.
Microwave on 50% (MDM) 3-3 1/2 minutes, until cheese is softened and chips
are melted. Add sugar and vanilla; blend with an electric mixer. Add egg
and blend. Pour on top of caramel layer in cake pan. Rotating twice during
baking, microwave on 70% (MDM-HIGH) 10-11 minutes, until center still
juggles slightly. Cool and refrigerate. Combine remaining chips and 2
tablespoons milk in a 2 cup glass measure.
Microwave on HIGH 1-2 minutes, until chips are melted. Stir until smooth
and spread on top of cheesecake. Top with pecan halves. NOTE: Assembled
cheesecake can be baked in a 350 degree pre-heated conventional oven for 40
minutes.
From
Yields
12 Mm#: 1828