9 ounces chocolate wafer cookies, crushed into fine crumbs
1/4 c margarine, melted
2 (8oz.) packages of Philadelphia Cream Cheese, soft
1/2 c sugar
3 eggs
2 c white chocolate chips, melted
1 c whipping cream
2 T margarine, melted
3 t vanilla
Combine crumbs and margarine; press into the bottom of a 9 inch spring form pan.
In a bowl beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition.
Add white chips, cream, margarine and vanilla beat until smooth. Pour mixture over crust and let the cheesecake sit at room temperature for 30 minutes.
Place pan on cookie sheet and bake at 325 degrees for 60 minutes. Turn the oven off, open oven door a little and leave in the oven for 30 minutes.
Remove from oven and run a knife around the edge of the pan. Remove edge of pan.
Let cheesecake come to room temperature.
32 caramels
1/2 c margarine
14 ounce can sweetened condensed milk
1/4 c whipping cream
1/2 c semi-sweet chocolate chips
Caramel topping – In a saucepan over medium heat melt caramels, condensed milk and margarine, stirring constantly until smooth.
Chocolate topping – In a saucepan heat whipping cream just until bubbling at edges. Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes, stir until smooth.
Spread caramel (save a small amount of caramel to drizzle over chocolate) over top of cheesecake, place in refrigerator for 10 minutes.
Spread chocolate over caramel. Place pecan halves on chocolate and drizzle with caramel. Place in refrigerator overnight before serving.
