Description

This decadent cheesecake with a cookie crust covered with a creamy cheesecake, caramel sauce, chocolate and toasted pecans is much easier to make than it looks. It is so rich, you may want to cut little slices as servings, but be sure to set one aside for

Ingredients

• 12 oreo chocolate sandwich cookies, about 1 cup finely crushed, gluten free cookies work fine
• 3 tbl. butter, melted
• 3/4 cu. caramel sauce
• 3 -8 oz. packages of cream cheese
• 3/4 cu. sugar
• 1 tbl. vanilla
• 3 eggs
• 1/4 cu. dark chocolate or semi-sweet chocolate chips, melted
• 1/4 cu. chopped pecans, toasted

Steps

1. Preheat oven to 325 degrees.
2. Crush the oreo cookies in a large ziploc bag with a rolling pin or pulse them in a food processor. Combine crumbs with melted butter and press the mixture into the bottom of a spring-form pan. Pour 1/2 cup of the caramel sauce over this crust and spread it across the crust lightly with a spatula. Refrigerate this crust for 10 minutes.
3. Beat the cream cheese, sugar and vanilla until smooth. Add eggs, one at a time, mixing on low- speed just until each one is blended. Pour this mixture over the refrigerated crust. Place the spring-form pan on a large foil lined baking sheet prior to placing it in the oven.