|
1. Preheat the oven to 350 degrees.
2. Butter one (9-inch) springform pan.
3. Toast the pecans at 350 degrees for 6 minutes.
4. Remove the pecans and set them aside.
5. Leave the oven at 350 degrees.
6. Melt the unsalted butter in a small saucepan.
7. Combine the vanilla wafer crumbs with the melted butter.
8. Press the mixture into the bottom of the prepared springform pan.
9. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees.
10. Remove and allow to cool.
11. In a double boiler, melt the caramels in the evaporated milk.
12. Stir until smooth.
13. Pour this over the cooled crust.
14. Sprinkle the nuts over the top.
15. Combine the cheese, sugar, and vanilla in a bowl and beat until smooth, scraping down the bowl several times.
16. Add the eggs, one at a time and beat until smooth.
17. Melt the chocolate chips in the double boiler and mix into the cheese mixture.
18. Pour the batter over the caramel layer.
19. Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill overnight in the refrigerator before serving.
|
