Wednesday, May 4, 2011
24 OREO Cookies, finely crushed (about 2 cups)
6 Tbsp. butter, melted
1 pkg. (14 oz.)caramels
1/2 cup milk
1 cup chopped pecans
3 pkg. (8 oz. each) cream cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
2 squares semi-sweet chocolate
Preheat oven to 325°F.
MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
MICROWAVE caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. 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 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.