06Cover and reserve remaining caramel mixture in refrigerator for later use.
07Beat cream cheese, sugar and vanilla (with electric mixer on medium speed until well blended.) Add eggs, one at a time, mixing on low speed after each addition just until blended.
08Pour over caramel mixture in crust.
09Bake at 300 for 65-70 minutes or until center is almost set.
10Run knife around side of pan to loosen cake, cool before removing side of pan.
11Refrigerate 4 hours or overnight.
12Heat reserved caramel mixture just before serving cheesecake; drizzle over cheesecake.
13Sprinkle with remaining 1/2 cup pecans.
14Melt chocolate as directed on package; drizzle over cheesecake.