Caramel Pecan Cheesecake

2 cups pecans
1/4 cup sugar
1/4 cup butter, melted
26 caramels
1-1/2 Tablespoons sweetened condensed milk
Four 8-ounce packages cream cheese, softened
1 cup sugar
3 large eggs
1 Tablespoon vanilla extract
1 cup chilled whipping cream
2 Tablespoons sugar
1/2 teaspoon vanilla extract

Heat oven to 325 degrees. Finely grind nuts and sugar in processor. Add
melted butter and blend until moist crumbs form. Press crumb mixture onto
bottom only of springform pan. Cook caramels and milk until melted.
Drizzle over crust. Using electric mixer, beat cream cheese and sugar in
large bowl until well blended. Add eggs 1 at a time, beating just to
combine after each addition. Mix in vanilla. Pour filling into crust. Bake
1 hour until top appears dry and cheesecake no longer moves in center when
pan is shaken. Cool, cover and refrigerate over night. Release pan sides
from cheesecake. Beat whipping cream, sugar, and vanilla extract in
medium bowl to stiff peaks. Pipe whipped cream from pastry bag fitted with
star tip. Pipe rosettes of cream decoratively around upper edge of
cheesecake.


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