Luscious Caramel Cheesecake

Crust:

• 1 pkg Duncan Hines® Family Recipe Chocolate Chip Cookie Mix
• 1 tsp water
• 6 tbsp butter or margarine

Caramel Layer:

• 14 oz caramels
• 5 oz evaporated milk
• 1 cup chopped pecans

Filling:

• 16 oz cream cheese
• 3/4 cup sugar
• 1 tsp vanilla extract
• 3 large eggs
• 3/4 cup semi-sweet chocolate chips
• 1 cup sweetened whipped cream

1. Preheat oven to 375°F.
2. For crust, combine cookie mix, butter, and water in large bowl. Stir with fork until thoroughly blended. Press on bottom and 1-inch up sides of ungreased 9-inch springform pan.
3. Bake at 375°F for 12 to 15 minutes or until lightly browned. Reduce oven temperature to 350°F.
4. For caramel layer, place caramels and milk in medium saucepan. Stir over medium heat until caramels are melted. Remove from heat. Stir in pecans. Cool while preparing filling.
5. For filling, combine cream cheese, sugar and vanilla extract in large bowl. Beat at medium speed with electric mixer until blended. Add eggs, one at a time, beating after each addition (see Tip).
6. To assemble, pour caramel mixture onto baked crust. Sprinkle with chocolate chips. Pour filling over chips. Bake at 350°F for 40 to 50 minutes or until set. Loosen cake from sides of pan with knife or spatula. Cool completely on rack. Remove sides of pan. Refrigerate. Garnish with sweetened whipped cream just before serving.