2 c. vanilla wafers cookies, crumbled
1/2 c. butter, melted
14 oz. pkg. caramels
1 can (5 oz.) evaporated milk
1 c. crushed pecans and
1 c. mini-chocolate chips
4 pkgs. cream cheese, softened to room temp. (DO NOT USE LOW FAT or LIGHT)
1 c. white sugar
2 t. vanilla
4 eggs
1/4 c. crushed pecans
8 oz. container of Truwhip (a healthier version of Cool Whip)
Crush crumbs in a food processor. Pour crumbs into a bowl and add melted butter; mix with a fork until mixed well.
Press crumbs into the bottom and 2 inches up the sides of a 10-inch spring form pan. Bake at 350 degrees for 8-10 minutes; cool.
Melt caramels and evaporated milk in microwave. Stir until smooth and cool 5 minutes (this is important). Pour into crust.
Top with pecans and chocolate chips.
Let set for 5-10 minutes (important)
Beat cream cheese until smooth. Add sugar and eggs one at a time, beating well after each addition. Do not over mix.
Carefully spread cream cheese mixture over caramel, pecans and chocolate chips. Bake at 350 degrees for 50-60 minutes or until filling is almost set (will look wobbly). Cool to room temperature and then chill overnight.
When ready to serve, spread a thin layer of Truwhip on top and sprinkle with crushed pecans. Serves 16.