Ingredients

24 OREO Cookies, finely crushed (about 2 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (11 oz.) caramels
⅓ cup milk
1 cup chopped pecans
3 pkg. (8 oz. each) brick cream cheese, softened
¾ cup sugar
1 Tbsp. vanilla
3 eggs
2 oz. semi-sweet baking chocolate

Putting it together

1.
Heat oven to 325°F.
2.
Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
3.
Microwave caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.
4.
Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
5.
Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
6.
Microwave reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

Tips and Tricks

Size-Wise:Enjoy a serving of this decadent treat on special occasions.

How to Pipe Chocolate:Microwave 1 oz. semi-sweet chocolate as directed on package. Spoon melted chocolate into a freezerweight resealable plastic bag; seal bag. Fold down top of bag tightly and snip a tiny (about 1/8-in.) piece off one of the bottom corners of bag. Holding the top of the bag firmly, drizzle chocolate through opening in desired patterns on cheesecake.

Note:Reduce oven temperature to 300°F if using a dark nonstick springform pan.

Nutrition Information

Calories:	480
Total fat:	31g
Saturated fat:	15g
Cholesterol:	110mg
Sodium:	370mg
Total Carbohydrate:	45g
Dietary fiber:	2g
Total sugars:	37g
Protein:	7g
Calcium:	10% DV
Iron:	8% DV