Fall's Caramel Stripe Cheesecake

INGREDIENTS

2 cups crushed vanilla wafers

1/3 cup butter,melted

3 packages (8 oz. each) cream cheese, softened

1 cup sugar

2 tablespoons all-purpose flour

3 eggs

2 tablespoons heavy whipping cream

1 teaspoon vanilla extract

CARAMEL TOPPING:

12 caramels

2 tablespoons heavy whipping cream

CHOCOLATE TOPPING:

1/2 cup semisweet chocolate chips

2 teaspoons butter

4 teaspoons heavy whipping cream

Whipped cream and coarsely chopped pecans,

optional

DIRECTIONS


In a small bowl, combine wafer crumbs and butter.
Press onto the bottom and 1-1/2 in. up the sides of
an ungreased 9-in. springform pan. Place on a baking
sheet. Bake at 400° for 10 minutes. Place pan on a wire
rack to cool. Reduce heat to 350°.

In a large mixing bowl, beat cream cheese until smooth.
Combine the sugar and flour; add to cream cheese and
mix well. Add eggs; beat on low speed just until com-
bined. Stir in cream and vanilla. Pour into crust. Return
pan to a baking sheet. Bake for 40-45 minutes or until
center is almost set. Cool pan on a wire rack for 10
minutes. Carefully run a knife around edge of pan to
loosen; cool 1 hour longer. Refrigerate overnight.

In a small saucepan, melt caramels with cream over
medium heat, stirring constantly. In another saucepan,
melt the chocolate chips and butter with cream over
low heat, stirring until smooth. Drizzle caramel and
chocolate toppings over cheesecake. Refrigerate over-
night.

Just before serving, remove sides of pan. Garnish with
whipped cream and pecans if desired. Refrigerate left-
overs. Yield: 14 servings.