Chocolate Turtle Cheesecake

Preheat oven to 350°F. Combine vanilla wafer crumbs with melted margarine in a bowl and press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.

Heat caramels and evaporated milk together in a saucepan over low heat, stirring frequently until the caramels are completely melted and the mixture is smooth.

Stir the toasted chopped pecans into the melted caramel mixture until evenly distributed.

Pour the caramel-pecan mixture over the prepared crust, spreading it evenly across the surface.

Beat the softened cream cheese and sugar together in a large bowl with an electric mixer until smooth and creamy, about 2 minutes.

Add vanilla and eggs one at a time to the cream cheese mixture, beating well after each addition until fully incorporated.

Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval, until completely smooth.

Fold the melted chocolate chips into the cream cheese mixture using a spatula until no streaks remain.

Pour the chocolate cheesecake batter over the caramel-pecan layer, spreading it evenly to the edges.

Bake in the preheated 350°F oven for 35 minutes, until the cheesecake is set around the edges but the center still has a slight jiggle.

Remove the cheesecake from the oven and allow it to cool to room temperature for at least 1 hour before refrigerating for a minimum of 4 hours or overnight.