Chocolate-carameltopped Cheesecake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 1/3 cups crumbled shortbread cookies
• 1/4 cup butter or 1/4 cup margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 1/4 cup packed brown sugar
• 1 tablespoon vanilla extract
• 1/4 cup milk
• 2 tablespoons all-purpose flour
• 2 eggs
• 1 egg yolk
• 1/2 cup semi-sweet chocolate chips
• 1 1/2 teaspoons shortening
• 1/2 cup coarsely chooped pecans, toasted
• 2 tablespoons caramel ice cream topping

Recipe

• 1 in a bowl, combine the cookie crumbs and butter. press onto the bottom of greased 9-in. springform pan;set aside.
• 2 in a large bowl, beat cream cheese, sugars, and vanilla until smooth. beat in milk and flour. add eggs and egg yolk, beating on low speed just until combined.
• 3 pour into crust and place on a baking sheet.
• 4 bake at 325 for 45-50 minutes or until center is almost set.
• 5 cool on a rack for 10 minutes. carefully run a knife around the edges of pan and cool for 1hour.
• 6 cover and refrigerate for at least 6 hours or over night.
• 7 remove sides of pan. in a microwave melt chocolate and shortening stir until smooth. top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. rifrigerate leftovers.