Ingredients
1-1/3 cups shortbread cookie crumbs1/4 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened3/4 cup sugar1/4 cup packed brown sugar1 tablespoon vanilla extract1/4 cup milk2 tablespoons all-purpose flour2 eggs, lightly beaten1 egg yolk, lightly beatenTOPPING:1/2 cup semisweet chocolate chips1-1/2 teaspoons shortening1/2 cup coarsely chopped pecans, toasted2 tablespoons caramel ice cream topping
Preparation
In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet.
Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight.
Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers.
