| | Directions | | Preheat oven to 325°. Line 8 or 9 inch round cake pan with foil so that foil extends over sides of pan. Crust: In large bowl, combine all crust ingredients; mix well. Press into pan. Bake 8 minutes. Filling: In large bowl, beat cream cheese at medium speed til smooth and creamy. Gradually beat in sugar and whipping cream. At low speed, add eggs 1 at a time, beating just til blended. Pour over crust. Bake 35 to 45 minutes or til center is set. Cool to room temperature on wire rack. Glaze: In small saucepan, melt chocolate with whipping cream over very low heat, stirring constantly. Spread over cooled cheesecake. Cover, refrigerate 4 hours or overnight. Caramel Sauce: In small bowl, combine caramel topping and pecans; mix well. To serve: Lift foil lined cheesecake from pan; remove foil. Place cheesecake on serving plate; cut into wedges. Serve with caramel sauce. Store in refrigerator overnight. |
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| Ingredients | | - |  | CRUST |
| - | | 1 cup chocolate sandwich cookies, creme filled (10 cookies) |
| - | | 1/4 cup finely chopped pecans |
| - | | 1 tablespoon butter - melted |
| - | | Filling |
| - | | 16 ounces cream cheese - softened |
| - | | 1/2 cup sugar |
| - | | 1/4 cup whipping cream |
| - | | 2 eggs (Large) |
| - | | Fudge Glaze |
| - | | 2 ounces semisweet chocolate - chopped |
| - | | 2 tablespoons whipping cream |
| - | | Caramel Sauce |
| - | | 1 cup caramel topping |
| - | | 1/2 cup pecan halves - toasted |
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