1/2 c. chocolate chips
1 c. bread crumbs
1/2 c. chopped pecans
1/4 c. coconut
1 tsp. Amaretto liqueur

CHEESECAKE:

1 1/2 lb. cream cheese
1 1/2 c. sugar
2 c. sour cream
4 eggs
1 tbsp. vanilla

TOPPING:

1/2 c. caramel sauce
1/2 c. broken pecans
1 c. chocolate chips

Crust: Process ingredients for 1 minute in processor. Then press into greased 10 inch springform pan.

Cheesecake: Place cream cheese, sugar, sour cream and vanilla in bowl, mixing after each addition. In a bowl, blend eggs for 1 minute and add to mixture (don't over mix). Pour into springform; top with sauce, nuts and chocolate chips. Bake in a 250 degree oven for 2 1/2 hours. Turn oven off and let cheesecake rest in oven for 2 or more hours. Cool. 8-10 servings. (Printed in Pioneer Press.)