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Preheat oven to 350 degrees F. Crush grahm crackers and mix with 1/3 cup sugar and the butter. Press into the bottom of a 9 inch springform pan. Bake for 10 minutes. Melt caramels with evap. milk in double boiler pan until smooth. (if you dont have a double boiler you can use a small pan for the caramels set in a larger pot of boiling water. ). Pour into crust and top with pecans. Combine cream cheese, sugar, and vanilla and mix until smooth. Add eggs and blend well. Mix in melted chocolate. Pour over pecans and caramel. Bake in 350 degree oven for 40 minutes. Wait 5 to 10 minutes, loosen spring pan, cool and chill.
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Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic fondue pot with burner — cheese and chocolate fondue
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar