I wanted everything to be comfortable and laid back, so I made chicken salad to eat on the delicious croissants from Sam's, Spinach Salad, and Raspberry Chipotle Cream Cheese Dip.
I don't have any photos of the process to share with you, because I made it at midnight the night before. But, it's so easy you don't really need them!
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
Bake at 300 degrees for 65-70 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake, cool before removing side of pan. Refrigerate 4 hours or overnight.
Microwave reserved caramel mixture for 15 seconds just before serving cheesecake, drizzle over cheesecake. Sprinkle with remaining 1/2 cup pecans. Melt chocolate as directed on package, drizzle over cheesecake. Store leftover cheesecake in refrigerator. Makes 16 servings.