Prep Time
15 Mins
Yield
Makes 16 servings

How to Make It

HEAT oven to 325° F.

MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.

BEAT cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.

BAKE 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.

Nutritional Information
Calories: 540
Total fat: 38 g
Saturated fat: 20 g
Cholesterol: 150 mg
Sodium: 350 mg
Carbohydrate: 45 g
Dietary Fiber: 2 g
Sugars: 37 g
Protein: 8 g
Vitamin A: 20% DV
Vitamin C: 0% DV
Calcium: 10% DV
Iron: 6% DV

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