INGREDIENTS

INSTRUCTIONS

Wrap outside of a 9 1/2" springform pan with aluminum foil. In a
medium size bowl, combine the crumbs and sugar. Pour in cooled butter
or margarine and mix until well blended. Press mixture into the  bottom
and about 2-1/4" up the side of springform pan. Set aside. To  make the
filling: Preheat the over to 350. Unwrap caramels and set 12  aside.
Place remaining caramels and heavy cream in the top of a  double boiler
over simmering water. Cover and cook, stirring  occasionally, until
caramels melt, about 30 minutes. In a medium size  bowl, place
cream-cheese and mix with an electric mixer until smooth  and creamy.
Slowly add sugar and mix well. Add eggs, one at a time,  mixing after
each addition. Slowly mix in caramel mixture. Pour half  of cream
cheese mixture into crust. Flatten 6 of remaining caramels  into
medallions. Place randomly over filling. Carefully pour  remaining
cream cheese mixture over flattened caramels. Flatten  remaining 6
caramels into medallions and place in a ring pattern  around edge of
cheesecake. Place on baking sheet and bake 45 minutes.  Remove from
over, cover with a light towel (so it doesn't cool too  quickly and
crack) and cool to room temperature on wire rack.  Refrigerate several
hours or overnight. If desired, decorate top with  pecan halves placed
in concentric circles. Cut with long knife dipped  in hot water and
wiped off. Makes 12 servings. Per serving: 574  calories, 8 grams
protein, 36 grams fat, 60 grams carbohydrates, 141  milligrams
cholesterol, 452 milligrams sodium. Variation: To reduce  fat and
calories, make crust only on bottom. Reduce graham cracker  crumbs to
1-1/4 C, sugar to 2 Tbsp and butter or margarine to 1/4 cup  (1/2
stick). In filling, substitute 3 (8 ounce) packages Neufchatel  cheese
(like Philadelphia Light Cream Cheese) for cream cheese. Note:  This
version tends to crack more after baking.) Per serving: 464  calories,
9 grams protein, 25 grams fat, 55 grams carbohydrates, 122  milligrams
cholesterol, 423 milligrams sodium. Variation: If you wish  to use
melted caramels instead of medallions, place the 12 reserved  caramels
and 1 Tbsp milk or cream in the top of a double boiler over  simmering
water until melted. Or place in a microwave-proof container  and
microwave on high (100% power) until melted, about 1 minute. Pour  half
the cheesecake mixture over crust and drizzle half the caramel  mixture
over top. Add remaining cheesecake mixture, drizzle remaining  caramel
mixture over top. Bake as directed. Courtesy of Shareware  RECIPE
CLIPPER 1.1  Posted to MM-Recipes Digest V4 #15 by muddy@ibm.net on May
17, 1999

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 366
Calories From Fat: 132
Total Fat: 15.1g
Cholesterol: 35.8mg
Sodium: 321.1mg
Potassium: 110.4mg
Carbohydrates: 52.8g
Fiber: 0g
Sugar: 47.5g
Protein: 7.5g