2 c. crushed cream filled vanilla cookies
6 tbsp. melted butter
14 oz. caramels
5 oz. evaporated milk
1 c. pecans, chopped
3 (8 oz.) pkgs. cream cheese
1/2 c. brown sugar
1 tsp. vanilla
4 eggs
3 lg. MILKY WAY® candy bars, broken into sm. pieces
1/3 c. semi-sweet chocolate chips
1 tsp. shortening
Whipped topping

Combine cookie crumbs and butter. Press into bottom and sides of 9" spring form pan. Bake at 350 degrees.

In saucepan over low heat, melt caramels and milk; stirring until smooth. Pour into crust. Place pecans on top.

Beat cream cheese, sugar and vanilla at medium speed. Add eggs, one at a time, mixing well after each. Stir in broken candy bars. Pour over crust. Bake at 350 degrees for 45 to 50 minutes. Melt semi-sweet chocolate and shortening together; drizzle over cake. Top with whipped topping.