24 OREO Cookies, finely crushed (about 2 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (14 oz.) Caramels
1/2 cup milk
1 cup chopped pecans
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
2 squares BAKER’S Semi-Sweet Chocolate
Heat oven to 325°F.
Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan. Microwave caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.
Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.