Contests

Ingredients

• 1 package chocolate cookie crumbs (crust)
• 1 cup chopped pecans (crust)
• 1 cup butter (caramel)
• 2 cups brown sugar (caramel)
• 1 cup corn syrup (caramel)
• 1 can sweetened condensed milk (caramel)
• 2 tablespoons whipping cream (caramel)
• 2 teaspoons vanilla (caramel)
• 1 teaspoon salt (caramel)
• 24 ounces original Philadelphia cream cheese (cheesecake)
• 16 ounces sour cream (cheesecake)
• 1 1/3 cups sugar (cheesecake)
• 1/4 cup flour (cheesecake)
• 2 eggs (cheesecake)
• 1 teaspoon vanilla (cheesecake)
• 1 cup milk chocolate chips (topping)
• 1 cup pecan pieces (topping)
• 1 cup fresh whipped cream (topping)

Directions

1. Combine 1 cup butter, 2 cups brown sugar, 1 cup corn syrup, and can of sweetened condensed milk in a saucepan. Bring to a boil over medium heat.
2. When ingredients have come to a boil, add 2 tablespoons whipping cream.
3. Heat to 340 degrees or soft ball temperature.
4. Remove saucepan from heat and add 2 teaspoons vanilla and 1 teaspoon salt. Stir and allow to cool.
5. Grease the bottom and sides of a 9 inch springpan.
6. Prepare chocolate cookie crumb crust according to instructions. Line the bottom and sides of a 9 inch spring pan with the cookie mixture.
7. Combine 1 cup of chopped pecans with 1 cup of the fresh caramel mixture. Pour mixture over bottom of pan covering the cookie crumb crust. Set aside.
8. In a large bowl, combine 24 ounces original Philadelphia cream cheese, 16 ounces sour cream, 1 1/3 cups sugar, 1/4 cup flour, 2 eggs, and 1 teaspoon vanilla. Mix thoroughly.
9. Pour cheesecake filling into spring pan and smooth over the top.
10. Bake at 350 degrees for approximately 70 minutes.
11. Remove cheesecake from oven and allow it to cool for 15-20 minutes.
12. Pour the remaining caramel mixture over the top of the cake ensuring that the entire top is covered evenly. Caramel may have to be heated slightly to allow it to pour freely.
13. Sprinkle 1 cup of pecan pieces over the caramel topping.
14. In a small saucepan, melt 1 cup of milk chocolate chips. Drizzle chocolate over top of caramel and pecan topping.
15. Refrigerate cheesecake until cool and serve with fresh whipped cream topping.