Making Chocolate Candies

Chocolate Caramel Pecan Cheesecake Topped with strawberries

Toppings:
15 pcs of fresh strawberries
Base:
2 c Vanilla wafer crumbs
6 tb Margarine, melted

Body:
1 ea 14-ounce bag of caramels
1 cn 5-ounce of evaporated milk
1 c Chopped of pecans, toasted
2 pk 8-ounce of cream cheese, soften
1/2 c of Sugar
1 tsp of Vanilla
2 pcs of Eggs
1/2 c of Semi-sweet chocolate pieces

Baking Procedures
1. For the base, mix crumbs and margarine then press into the bottom of a 9-inch baking pan. Bake the mixture at 350 degree F, for about10 minutes.
2. For the body, in a 1 1/2 quart clean and heavy saucepan, you may start melting the caramels with some milk. Do this over low heat, stirring often until mixture becomes smooth. Pour mixture over crust then drop all pecans.
3. Combine the pre-measured cream cheese with sugar plus vanilla. Mix all ingredients at a medium pace on your electric mixer until everything has been well blended.
4. Add eggs, each at one time, mixing them well after every addition.
5. Blend in the chocolate and pour over the pecans. You may now bake the mixture at 350 degrees F for about 40 minutes.
6. Loosen the baked cake from the rim of your pan and cool it before removing from rim of the pan.
7. Chill then garnish with whipped cream and fresh strawberries on top. You may also add finely chopped up pecans, if preferred.