There’s nothing slow moving about this caramel and pecan cheesecake. In fact, you’ll be lucky to have leftovers.

Crust

• 2 cups vanilla wafer crumbs
• 6 tablespoons margarine, melted

Filling

• 1 14-oz. bag caramel candies
• 1 5-oz. can evaporated milk
• 1 cup chopped pecans, toasted
• 2 8-oz. pkgs. cream cheese, softened
• ½ cup sugar
• 2 eggs
• ½ cup semi-sweet chocolate pieces, melted

Topping

• Whipped cream
• Chopped nuts
• Maraschino cherries

Directions

Preheat oven to 350 degrees.

Combine crumbs and margarine; press onto bottom and sides of 9-inch springform pan. Bake at 350 degrees for 10 minutes.

In 11/2-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans.

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake at 350 degrees for 40 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, chopped nuts and maraschino cherries.

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