Recipe courtesy of Suzanne Moore

Suzanne also makes a mean Strawberry Cheesecake and once tried a Pumpkin Cheesecake for Thanksgiving, but this one seems to be everyone’s favorite.

50 vanilla wafers, crushed
1-1/4 cups sugar, divided
1 stick butter, melted and divided
3 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
2 teaspoons vanilla extract
3 eggs
25 caramels, unwrapped (Kraft)
3 tablespoons milk
3/4 cup pecan pieces, toasted
1/2 cup semi-sweet chocolate morsels
1/2 tablespoon vegetable shortening

Preheat oven to 325°F if using a silver 9-inch springform pan (or 350°F if using a dark, non-stick 9-inch springform pan). Finely crush wafers; mix with 1/4 cup sugar and 1/2 stick melted butter. Press firmly onto bottom of pan.

Beat cream cheese and remaining one cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, vanilla and remaining melted butter; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into prepared crust.

Bake 45 to 50 minutes or until center is almost set. Cool before removing rim of pan. Refrigerate 4 hours or overnight.

Microwave caramels and milk on high 1 minute or until caramels are completely melted, stirring every 30 seconds. Pour over cheesecake; top evenly with pecans.

Microwave chocolate morsels and shortening at 70% power 1 minute or until completely melted, stirring every 30 seconds. Put melted chocolate in a Ziploc freezer bag. Snip off corner tip of bag and drizzle over cheesecake. Let harden and serve.

Serves 8-12.