INGREDIENTS

INSTRUCTIONS

Put margarine in a 9 inch round glass or plastic layer cake pan.
Microwave on HIGH 40 seconds, until melted. Stir in crumbs and pat on
bottom of pan Put caramels in a 1 quart casserole with evaporated
milk. Microwave on HIGH 2-3 minutes, until melted. Pour on crust and
press pecan pieces into it. Refrigerate. Put cream cheese in a large
glass mixing bowl with 1/2 cup chocolate chips.  Microwave on 50% (MDM)
3-3 1/2 minutes, until cheese is softened and  chips are melted.  Add
sugar and vanilla; blend with an electric  mixer. Add egg and blend.
Pour on top of caramel layer in cake pan.  Rotating twice during
baking, microwave on 70% (MDM-HIGH) 10-11  minutes, until center still
juggles slightly. Cool and refrigerate.  Combine remaining chips and 2
tablespoons milk in a 2 cup glass  measure. Microwave on HIGH 1-2
minutes, until chips are melted. Stir  until smooth and spread on top
of cheesecake. Top with pecan halves.  NOTE: Assembled cheesecake can
be baked in a 350 degree pre-heated  conventional oven for 40 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 341
Calories From Fat: 243
Total Fat: 28.3g
Cholesterol: 44.8mg
Sodium: 179.6mg
Potassium: 127.4mg
Carbohydrates: 21.3g
Fiber: 1.7g
Sugar: 11.1g
Protein: 4.5g