Ingredients

• 24 Oreos Cookies , finely crushed
• 6 tablespoons butter or margarine , melted
• 1 , 14 ounce
• 0.5 cups milk
• 1 cup chopped pecans
• 3 , 8 ounce
• 0.75 cups sugar
• 1 tablespoon vanilla extract
• 3 eggs
• 2 ounces semi-sweet baking chocolate , melted

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix crushed Oreos and butter together until well combined; press onto the bottom and 2 inches up the sides of a 9-inch springform pan.
3. 3 Microwave caramels and milk in a microwave-safe bowl on high until caramels are completely melted and mixture is well blended, about 3 minutes, stirring after each minute. Stir in nuts. Pour 1/2 of the mixture into the crust and refrigerate for 10 minutes. Refrigerate the remaining mixture separately.
4. 4 Beat cream cheese, sugar, and vanilla with an electric mixer until blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour into crust over caramel layer.
5. 5 Bake in the preheated oven until the center is almost set, 65 to 70 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing the rim. Refrigerate for 4 hours.
6. 6 Microwave reserved caramel mixture for 1 minute, then stir. Pour over cheesecake, then drizzle melted chocolate over top.

Nutrition per serving