*  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
 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.
 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.
 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.
 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
 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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