2 cups Oreo Chocolate Cookie crumbs (about 20 cookies)
1 cups finely chopped pecans, divided
2 T. melted butter
1 bag (14 oz) Kraft caramels
½ cup milk
4 (8 oz) packages cream cheese
1 2/3 cups sugar, divided ¼ cup cornstarch
1 T. vanilla
2 eggs
¾ cup whipping cream
¾ cup chocolate chips
1/3 cup whipping cream
Mix crumbs, ½ cup of the pecans and butter; press onto bottom and 2 in. up side of 9-inch springform pan. Wrap the outside of pan with 2 layers of heavy duty foil, covering the bottom and extending up sides. Place caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Pour ½ of the caramel mixture into crust. Refrigerate 10 minutes.
Cover and reserve remaining caramel mixture in refrigerator for later use. Place 8 oz of cream cheese, 1/3 cup sugar and ¼ cup cornstarch in large bowl, beat at low speed until creamy, scraping occasionally.
Beat in 3-8oz. packages cream cheese.
Increase speed to high and beat in 1 1/3 cup sugar, then 1 T vanilla
Blend in 2 eggs, one at a time,
Add ¾ cup heavy whipping cream and beat just to blend.
Pour over caramel mixture in crust. Place pan in large shallow pan containing hot water about 1 inch up sides of pan. Bake at 350 degrees 1 hour and 10-15 minutes. The center should barely jiggle when you shake the pan. Cool on wire rack 1 hour. Cover with plastic wrap and refrigerate overnight. Remove sides of springform pan. Microwave ¾ cup chocolate chips and 1/3 cup whipping cream in a glass bowl at HIGH 1 minute; stir until chocolate melts. Chill 30 minutes. Pour over cheesecake. Microwave reserved caramel mixture for 15 seconds just before serving cheesecake; drizzle over cheesecake. Sprinkle with remaining ½ cup pecans.
From Jane Metler, MLRE.org