Chocolate-Caramel-Pecan Cheesecake Bliss
2 cups chocolate wafer crumbs (38 wafers)
1/4 cup sugar
cup butter, melted
3 packages (8- ounce) cream cheese, softened
1 1/4 cups sugar
1 tablespoon vanilla extract
1/4 cup butter
1 cup (6- ounce package) semisweet chocolate morsels
Bake at 325 degrees for 1 hour and 5 minutes. (Center will not be completely set.) Turn oven off, and partially open oven door; leave cake in oven 1 hour. Cool completely on a wire rack; cover and chill at least 8 hours. Gently run a knife around edge of cheesecake to release sides of pan; carefully remove pan. Transfer cheesecake to a serving plate.
Combine caramel topping and pecans in a small saucepan. Bring to a boil, stirring constantly, over medium heat; boil 2 minutes. Remove from heat, and cool 5 minutes. Spread over chocolate; cool completely. Serve immediately or cover and chill. Let stand at room temperature at least 30 minutes before serving.