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Prep Time: 540 Minutes Cook Time: 120 Minutes |
Ready In: 660 Minutes Servings: 12 |
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Simply Heaven... Ingredients:
2 cups chocolate wafer crumbs |
1 1/3 cups butter, melted |
1/4 cup sugar |
24 ounces cream cheese, softened |
1 1/4 cups sugar |
4 eggs |
1 cup sour cream |
1 tablespoon vanilla extract |
butter |
1 cup semisweet chocolate chips |
1 (12 ounce) jar caramel ice cream topping |
1 cup chopped pecans |
Directions:
1. For the crust, combine the chocolate wafer crumbs, butter and sugar in a bowl and mix well. Press the crumb mixture over the bottom and 1 inch up the side of a lightly greased 9-inch springform pan. Bake at 325 degrees for 10 minutes. Cool in the pan on a wire rack.
2. For the filling, beat the cream cheese in a mixing bowl until creamy. Add the sugar gradually, beating constantly until blended. Add the eggs 1 at a time, beating well after each addition and scraping the side of the bowl as needed. Stir in the sour cream and vanilla. Spoon into the prepared crust. Bake at 325 degrees for 65 minutes; the center will not be completely set . Turn off oven.
3. Let the cheesecake stand in the oven with the door open ajar for 1 hour. Remove to a wire rack to cool completely. Chill, covered, for 8 hours or longer. Remove the side of the pan carefully and place the cheesecake on a serving plate.
4. For the topping, heat the butter in a saucepan until melted. Stir in the chocolate chips. Cook overlow heat until blended, stirring frequently. Spread over the top of the cheesecake. Chill for 15 minutes. Combine the caramel topping and pecans in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from heat. Cool for 5 minutes. Spread over the top of the cheesecake. Let stand until cool. Serve immediately or store, covered, in the refrigerator.
5. Serves 12.
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