Ingredients

serves 12

　　

Crust

3 cups chocolate wafer crumbs

　　1/4 cup sugar

　　1/3 cup melted butter

　　

Filling

Three 8-ounce packages cream cheese, at room temperature

　　1 1/4 cups sugar

　　4 large eggs

　　1 cup sour cream

　　1 tablespoon vanilla extract

　　

Topping

1/4 cup (1/2 stick) butter

　　6 ounces chocolate chips

　　One 12-ounce jar caramel topping (Smucker’s makes a good one)

　　1 cup chopped pecans

　　

Step 1

Preheat the oven to 325 degrees. Lightly grease a 9-inch spring-form pan. In a bowl, combine the wafer crumbs, sugar, and butter; stir well. Firmly press the mixture on the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes. Cool on a wire rack.

　　

Step 2

For the filling, beat the cream cheese with an electric mixer on medium speed until creamy. Gradually add the sugar, beating well. Add the eggs one at a time, beating well after each addition and scraping the sides and bottom of the bowl as needed. Stir in the sour cream and vanilla. Pour the batter into the prepared crust. Bake for 1 hour and 5 minutes. (Center of cake will not be completely set.) Turn the oven off and partially open the oven door. Leave the cheesecake in the oven for 1 hour. Remove to a wire rack to cool completely. Cover the cake and refrigerate for at least 8 hours. Carefully remove the sides of the pan and transfer the cake to a platter.

　　

Step 3

For the topping, melt the butter in a small heavy saucepan. Add the chocolate chips and stir over low heat just until the chocolate melts and blends with the butter. Spread the warm chocolate mixture over the cheesecake; refrigerate for 15 minutes.

　　

Step 4

Combine the caramel topping and pecans in a small saucepan. Bring to a boil, over medium heat, stirring constantly, and boil for 2 minutes. Remove from the heat and cool for 5 minutes, then spread over the chocolate and cool completely. Serve right away, or cover and chill. Refrigerate any leftovers.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.