Rock Cottage Gardens, A Bed & Breakfast Inn

2 cups crushed vanilla wafers, about 50 wafers
6 tablespoons melted butter
1 14-ounce package vanilla caramels, about 48
1 5-ounce can evaporated milk, 2/3 cup
1 cup chopped pecans, toasted
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semi-sweet baking chocolate, melted and slightly cooled
Whipped cream, optional Pecans chopped, optional
Semi-sweet baking chocolate melted, optional
Caramel ice cream topping, optional

Preheat oven to 350 degrees. For crust, combine vanilla wafers and melted butter. Press mixture onto bottom and about 2 inches up side of a 9-inch springfrom pan. Bake in preheated oven for 10 minutes. Cool on a wire rack.

Cook and stir caramels and evaporated milk over low heat until smooth. Pour over crust. Sprinkle with 1 cup pecans. Chill while preparing filling.

For filling, beat cream cheese, sugar and vanilla with an electric mixer until combined. Add eggs; beat on low speed just until combined (do not overbeat); stir in melted chocolate. Pour over carmel-pecan layer.

Bake in preheated oven 40 minutes or until center appears nearly set when shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Loosen crust from sides of pan; cool 30 minutes more. Remove sides of pan; cool cheesecake completely. Cover and chill for at least 4 hours before serving.

Let cheesecake stand at room temperature for 20 minutes before serving. Cut into wedges to serve. If desired, garnish each serving with whipped cream, pecans, melted chocolate and caramel topping.

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