What You Need
24 OREO Cookies, finely crushed (about 2 cups)
6 tablespoons butter or margarine, melted
1 14 ounce package KRAFT Caramels
1/2 cup milk
1 cup chopped PLANTERS Pecans
3 8 ounce packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tablespoon vanilla
2 squares BAKER'S Semi-Sweet Chocolate
Heat oven to 325 degrees F.
Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
Microwave caramels and milk in small microwaveable bowl on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.
Beat cream cheese, sugar, and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Size-Wise: Enjoy a serving of this decadent treat on special occasions.
How to Pipe Chocolate: Place a square of BAKER'S Semi-Sweet Chocolate in freezer-weight resealable plastic bag; seal bag. Microwave on HIGH 30 seconds. Squeeze bag to melt chocolate. Fold down top tightly and cut small piece (about 1/8 inch) off one of the bottom corners of bag. Holding top of bag firmly, drizzle chocolate through opening in desired patterns on cheesecake.
Note: Reduce oven temperature to 300 degrees F if using a dark nonstick springform pan.
Per Serving: cal. (kcal) 480, Fat, total (g) 31, chol. (mg) 110, sat. fat (g) 15, carb. (g) 45, fiber (g) 2, sugar (g) 37, pro. (g) 7, vit. A (IU) 729, sodium (mg) 370, calcium (mg) 101, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet