Chocolate Caramel Cheesecake

Creamy chocolate and caramel, what more could you ask for?

1 cups graham cracker crumbs
1/4 cup white sugar
1/4 cup butter, melted
4 tbs. cocoa

10 individually wrapped caramels, unwrapped
2 tablespoons milk
1/2 cup chopped pecans

1 cup semisweet chocolate chips
3 (8 oz) packages cream cheese, softened
3/4 cup white sugar
1 teaspoon vanilla extract
3 eggs
Extra chocolate, pecans and caramel for garnish

Directions
1. In a medium bowl, combine graham cracker crumbs, cocoa, sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan.

2. In microwave safe bowl, heat caramels and milk 30 seconds, stir until melted. Pour melted caramel over crust, sprinkle with pecans and chill for 30 minutes.

3. Preheat oven to 325 degrees F.

4. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Heat chocolate in microwave safe bowl for 30 seconds. Stir until smooth. Let cool slightly. Fold into cheese mixture, and mix until no streaks remain. Pour into crust.

5. Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open.

6. Drizzle with melted chocolate and caramel, sprinkle with pecans. Refrigerate at least 5 hours before serving.