-ROSE RAY DSJN00A- 8 oz Chocolate cookies -- or

- vanilla wafers 1/4 c Butter -- melted

20 oz Cream cheese -- softened

1 c Sugar

1 1/2 tb Flour -- all purpose

1/4 ts Salt

1 t Vanilla extract

3 Eggs

2 tb Whipping cream

-----CARAMEL TOPPING----- 1/2 pk Caramels -- 14-oz package

1/3 c Whipping cream

-----CHOCOLATE TOPPING----- 4 oz German sweet chocolate

1 t Butter

2 tb Whipping cream

1 c Pecans -- toasted, chopped

Preheat oven to 450~. Place cookies in resealable plastic bag. Squeeze out excess air; seal bag tightly. Roll over cookies with rolling pin until finely crushed. Combine cookie crumbs and butter in medium bowl; press onto bottom of 9-inch springform pan. Beat cream cheese in large bowl until creamy. Add sugar, flour, salt and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust. Bake 10 minutes. Reduce oven temperature to 200~. Continue baking cheesecake 35-40 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Prepare Caramel Topping and Chocolate Topping. Drizzle over cheesecake. Refrigerate cheesecake. Sprinkle with pecans just before serving. Caramel Topping. Combine ingredients in small saucepan; stir over low heat until smooth. Chocolate Topping. Combine ingredients in small saucepan; stir over low heat until smooth. Decadent Cheesecakes from Cooking Class Magazine, March 1993.