3 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 Tbsp vanilla
1/2 cup Planters Pecan pieces
2 squares Baker's Semi-Sweet Baking Chocolate
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Let's Make It
Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
Place caramels and milk in small microwave bowl. Microwave on High 3 minutes or until caramels are completely melted, stirring after each minute. Pour 1/2 of the caramel mixture into crust. Refrigerate 10 minutes. Set remaining caramel mixture aside for later use.
Beat cream cheese, sugar, and vanilla with electric mixer on medium until well blended. Add eggs, 1 at a time, mixing on low after each addition until blended. Pour over caramel mixture in crust.
If using a silver springform pan, bake at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. If using a dark non-stick springform pan, bake at 300°F for 1 hour 5 minutes or 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan.
Refrigerate 4 hours or overnight. Top with remaining caramel mixture and pecans just before serving. Melt chocolate on low in a sauce pan, drizzle over cheesecake.