|12 oz box of Vanilla wafer, crumbs
(1 1/2 c)
4 T. margarine, melted
14 oz caramel candies, unwrapped
5 oz evaporated milk
1 c chopped pecans or walnuts
3 pkgs (8 oz ea) cream cheese, softened
1/2 c sugar
1 c (6 oz) semi-sweet chocolate chips, melted
2 tsp vanilla
1 jar of Hot Fudge Ice cream topping (optional)
|Preheat oven to 350 degrees.
Mix crumbs and margarine; press into bottom of a 9-inch spring pan -- line the inside rim of the spring pan with wax paper.
Bake 10 mins.
Microwave caramels and milk in a small microwave oven-proof dish on high for 4-5 mins or until melted, stirring every min.
Pour over baked crust.
Top with chopped nuts.
Beat cream cheese and sugar at medium speed with an electric mixer until smooth and well blended.
Add eggs, one at a time, mixing well after each egg.
Blend in chocolate and vanilla, pour over pecans.
Place pan on cookie sheet. Bake 30 mins.
Loosen cake from rim of pan; cool before removing rim. Refrigerate.
Warm up the Hot Fudge Topping and pour over chilled Black Turtle Cheese Cake.
Serves 10 to 12