Chocolate Caramel Cheesecake

Recipe View **Prepare the Crust:** In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until evenly moistened. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. (Prep time: 10 minutes)

Recipe View **Create the Caramel-Pecan Layer:** In a small saucepan, combine unwrapped caramels and milk. Cook over low heat, stirring constantly, until the caramels are completely melted and smooth. Stir in the chopped pecans. Pour the caramel-pecan mixture evenly over the prepared graham cracker crust. Chill in the refrigerator for 30 minutes. (Cook time: 15 minutes, Chill time: 30 minutes)

Recipe View **Melt Chocolate:** In the top of a double boiler or a heat-safe bowl set over a simmering pot of water (ensure the bowl doesn't touch the water), heat chocolate chips, stirring occasionally, until melted and smooth. Remove from heat and allow to cool slightly until lukewarm. (Cook time: 10 minutes)

Recipe View **Make Cheesecake Filling:** In a large bowl, beat softened cream cheese, sugar, and vanilla extract until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition. Gently fold 1/3 of the cream cheese filling into the melted chocolate until combined. Then, pour the chocolate mixture back into the remaining cream cheese filling and mix gently until just combined and no streaks remain. (Prep time: 15 minutes)

Recipe View **Assemble and Bake:** Pour the cheesecake filling over the chilled caramel-pecan crust. Preheat oven to 325 degrees F (165 degrees C). Place a pan of hot water on the rack underneath the cheesecake to create a water bath. This helps prevent cracking. Bake in the preheated oven for 50 minutes, or until the center is almost set but still has a slight jiggle. (Bake time: 50 minutes)

Recipe View **Cool and Chill:** Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking. Remove from the oven and let cool completely at room temperature. Refrigerate for at least 5 hours, or preferably overnight, before serving. (Cool time: 1 hour, Chill time: 5+ hours)