Ingredients
16
16 servings
- ā¢24 OREO Cookies, finely crushed
- ā¢6 tablespoons butter or margarine, melted
- ā¢1 (14 ounce) package caramels
- ā¢0.5 cup milk
- ā¢1 cup chopped pecans
- ā¢3 (8 ounce) packages cream cheese, softened
- ā¢0.75 cup sugar
- ā¢1 tablespoon vanilla extract
- ā¢3 eggs
- ā¢2 ounces semi-sweet baking chocolate
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix crushed Oreos and butter together until well combined; press onto the bottom and 2 inches up the sides of a 9-inch springform pan.
- Microwave caramels and milk in a microwave-safe bowl on high until caramels are completely melted and mixture is well blended, about 3 minutes, stirring after each minute. Stir in nuts. Pour 1/2 of the mixture into the crust and refrigerate for 10 minutes. Refrigerate the remaining mixture separately.
- Beat cream cheese, sugar, and vanilla with an electric mixer until blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour into crust over caramel layer.
- Bake in the preheated oven until the center is almost set, 65 to 70 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing the rim. Refrigerate for 4 hours.
- Microwave reserved caramel mixture for 1 minute, then stir. Pour over cheesecake, then drizzle melted chocolate over top.
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