( Makes 12 servings.)

1 ¼ cups toasted finely chopped pecans 2 Tbsp. butter, melted
¾ cup plus 5 Tbsp. sugar, divided 32 Kraft Caramels, chopped
3 Tbsp. milk 3 boxes (250 g each) Philadelphia Cream Cheese softened
3 eggs 1 pkg. (8 squares) Baker’s Semi-Sweet Chocolate, melted, cooled slightly
½ cup pecan halves

Preheat oven to 350 degrees F.
Cover bottom of 9-inch springform pan with parchment paper.
Combine chopped pecans, the butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan.
Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted, stirring occasionally.
Spread over crust to within 1 inch of edge.
Beat cream cheese and ¾ cup of the sugar in large bowl with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Stir in melted chocolate; pour over cooled caramel layer.
Bake 45 to 50 minutes or until centre is almost set.
Run knife around rim of pan to loosen cake; cool completely.
Refrigerate 3 hours or overnight.
Meanwhile cook pecan halves with remaining 3 Tbsp. sugar in small nonstick skillet on medium heat until sugar is completely melted and pecans are evenly coated, stirring constantly.
Spread into single layer on parchment paper; cool completely.
Sprinkle over cheesecake just before serving.

• For easy slicing, run a knife under hot water to warm up, wipe dry and then slice. Clean the knife between slices.