Great for guests and friends…
24 OREO Cookies, finely crushed (about 2 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (14 oz.) Caramels
1/2 cup milk
1 cup chopped Pecans
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
2 oz. Dove Chocolate
HEAT oven to 325°F.
MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch spring
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.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until blended.
Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour
over caramel layer in crust.
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.
MICROWAVE reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt
chocolate as directed on package; drizzle over cheesecake.