4 tb Margarine
14 oz Caramel candies (36 Brachs)
1 c Pecan pieces
1 c Chocolate chips, divided
1 ts Vanilla
2 tb Milk
1 1/4 c Graham cracker crumbs
1/2 c Evaporated milk
16 oz Cream cheese
1/2 c Sugar
2 x Eggs
12 x Pecan halves
Put margarine in a 9 inch round glass or plastic layer cake pan.
Microwave on HIGH 40 seconds, until melted. Stir in crumbs and pat
on bottom of pan Put caramels in a 1 quart casserole with evaporated
milk. Microwave on HIGH 2-3 minutes, until melted. Pour on crust and
press pecan pieces into it. Refrigerate. Put cream cheese in a large
glass mixing bowl with 1/2 cup chocolate chips.
Microwave on 50% (MDM) 3-3 1/2 minutes, until cheese is softened and
chips are melted. Add sugar and vanilla; blend with an electric
mixer. Add egg and blend. Pour on top of caramel layer in cake pan.
Rotating twice during baking, microwave on 70% (MDM-HIGH) 10-11
minutes, until center still juggles slightly. Cool and refrigerate.
Combine remaining chips and 2 tablespoons milk in a 2 cup glass
Microwave on HIGH 1-2 minutes, until chips are melted. Stir until
smooth and spread on top of cheesecake. Top with pecan halves. NOTE:
Assembled cheesecake can be baked in a 350 degree pre-heated
conventional oven for 40 minutes.