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Combine first 3 ingredients; stir well. Firmly press mixture on bottom and 1 inch up sides of a lightly greased 9-inch spring form pan. Bake at 325 degrees for 10 minutes. Cool in pan on a wire rack
Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 1/4 cups of sugar, beating well. Add eggs, one at a time, beating well after each addition and scraping sides and bottom as needed. Stir in sour cream and vanilla. Pour batter into prepared crust. Bake at 325 degrees for 1 hour and 5 minutes. (Center will not be completely set.) Turn oven off; partially open oven door. Leave cheesecake in oven 1 hour. Remove to a wire rack to cool completely. Cover and chill at least 8 hours. Carefully remove sides of pan; transfer cheesecake to serving plate.
Melt 1/4 cup butter in small heavy saucepan; add chocolate morsels. Stir over low heat just until chocolate melts and mixture blends. Spread warm chocolate mixture over cheesecake; chill 15 minutes.
Combine caramel topping and pecans in a small saucepan. Bring to a boil, stirring constantly, over medium heat; boil 2 minutes. Remove from heat, and cool 5 minutes. Spread over chocolate, cool completely. Serve immediately, or cover and chill.
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