Crust: Mix 1/2 cup toasted coconut, 2 cups vanilla wafer crumbs, and 6 Tbsp. melted butter. Press into a 9" spring form pan. Bake at 350 for 10 minutes. Set aside.
* Note: BEFORE you begin preparing cheesecake, preheat oven to 350 and toast 1/2 cup coconut and also 1 cup chopped pecans (keep separate).
Filling: Over low heat, melt 14 ounce package of Kraft caramels with 5 ounces of evaporated milk. Stir together and set aside.
Mix 2 8 ounce packages of cream cheese, softened, 1/2 cup of sugar, 1 tsp. vanilla. Add 2 eggs, beat well. Blend in 1/2 cup of melted chocolate chips.
When you have baked the crust and mixed together the chocolate filling, layer in the crust:
Caramel mixture
Toasted pecans
Chocolate cheesecake mixture
Bake 40 minutes at 350. Remove from oven and loosen spring form pan. cool cheesecake in pan on rack. Then, remove pan and side and chill on insert.
Serve with whipped topping, mini chocolate chips and pecans on top. {I had some hot fudge and caramel ice cream toppings that we put on top. You obviously can dress it up with anything!}
Posts
