PHOTO AND RECIPE SUBMITTED BY: Rosetta Sperring
24 Oreo Cookies, finely crushed (about 2 cups)
6 Tablespoons butter-melted
1 package 14 ounce caramels
½ cup milk
1 cp chopped pecans
3 package cream cheese (softened)
¾ cup sugar
3 eggs
2 squares Bakers Semi-Sweet Chocolate
1/4 bag toffee bits
Heat oven to 325 F.
Mix Oreo crumbs and melted butter and press onto bottom and 1 inch up the side of a 9-inch springform pan.
Microwave caramels and milk in a small microwaveable bowl on High 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts and pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.
Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
Bake 1 hour and 5 minutes, to 1 hour and 10 minutes, or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate 4 hours.
Microwave reserved caramel mixture 1 minute; stir and pour over cheesecake. Sprinkle ¼ cup toffee bits on top of caramel topping.
Melt squares of chocolate according to package directions and drizzle over top of cheesecake. Refrigerate till chilled.
If you enjoyed this article, please consider sharing it!
