2 cups Oreo cookies, crumbled
1 cup finely chopped pecans
6 tbsp. butter, melted
1 14-oz. bag caramels
½ cup milk
3 8-oz. pkg. cream cheese, softened
¾ cup sugar
1 tbsp. vanilla
2 square semi-sweet bakers chocolate
Preheat oven to 300 degrees.
Mix crumbs, ½ cup of pecans, and butter; press into bottom and 2 inches up sides of a 9-inch spring form pan.
Place caramels and milk in a small microwavable bowl. Microwave on high for 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.
Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
Bake for 65-70 minutes or until center is almost set. Run a knife or metal spatula around side of pan to loosen cake; cool completely before removing side of pan. Refrigerate 4 hours or overnight.
Microwave reserved caramel mixture for 15 seconds just before serving cheesecake; drizzle over cheesecake. Sprinkle with remaining ½-cup pecans. Melt chocolate as directed on package; drizzle over cheesecake. Store leftovers in refrigerator.