Chocolate Caramel Cheesecake
A delicious chocolate cheesecake with a caramel-pecan layer layered between the crust and filling.
In a medium bowl combine graham cracker crumbs sugar and melted butter.
Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan.
Pour on melted caramel/pecan mixture and chill for 30 minutes.
To make the Caramel Filling: In a small saucepan combine caramels and milk.
Cook over low heat stirring until smooth.
Stir in chopped pecans.
Preheat oven to 325 degrees F (165 degrees C).