A delicious No Bake Cheesecake with nuts, caramel sauce and whipped cream.

• Prep Time: 60 min Cooking Time: 15 min

• 16 servings

Crust:

• 2 1/2 cups chocolate cookie crumbs like Oreo or similar
• 1/2 cup butter melted
  Caramel:
• 30 wrapped chewy caramel candies (I use Kraft) – 250g
• 1 cup heavy cream
• 1/8-1/4 teaspoon salt (depending on how salty you like your caramel)
• 1 cup chopped pecans
  Cheesecake:
• 24 oz cream cheese, room temperature 3 packages, 750g
• 1 1/2 cups powdered icing sugar
• 1 teaspoon vanilla
• 1/2 cup heavy whipping cream
• Ganache:
• 1/3 cup chopped dark chocolate or chips 50g
• 1/3 cup milk or cream
  Optional: caramel sauce, whipped cream and pecans for garnish

Line a 9″ Springform pan with parchment paper, pinching it in between the bottom and the outer ring. This isn’t necessary but will allow for easy removal.
Crust
Combine cookie crumbs and butter. Press into the bottom of the prepared pan evenly.

Caramel:
In a medium pan, combine caramels and cream. Cook over medium heat, stirring frequently, until completely smooth and melted.
Stir in pecans and pour into crust. Refrigerate for 30-60 minutes until firm/dry to the touch.

Cheesecake:
With an electric mixer, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth and combined.
Add cream, and beat on low until incorporated, then high until thickened and fluffy (should nearly hold stiff peaks when you pull the beaters out of the bowl)

Spread over cooled caramel in pan. Refrigerate for 1-2 hours or until nearly set.

Ganache:
Combine chocolate and cream in a small pan. Cook over low heat, stirring constantly, until melted and smooth.
Spread over cheesecake layer evenly.
Refrigerate a minimum of 6 hours, or overnight for best results. Serve with garnishes as desired.