Caramel Stripe Cheesecake

• Caramel Stripe Cheesecake: Taste of Home
• 
  
  CRUST:
• 2 cups crushed vanilla wafers (about 60 wafers)
• 1/3 cup butter, melted
• 
  FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 3 eggs, lightly beaten
• 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 bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in cream and vanilla. Pour into crust.
• 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 chocolate chips and butter with cream over low heat, stirring until smooth. Drizzle caramel and chocolate toppings over cheesecake. Refrigerate overnight.
• Just before serving, remove sides of pan. Garnish with whipped cream and pecans if desired. Refrigerate leftovers. Yield: 14 servings.