Put margarine in a 9 inch round glass or plastic layer cake pan. Microwave on HIGH 40 seconds, until melted. Stir in crumbs and pat on bottom of pan Put caramels in a 1 quart casserole with evaporated milk. Microwave on HIGH 2-3 minutes, until melted. Pour on crust and press pecan pieces into it. Refrigerate. Put cream cheese in a large glass mixing bowl with 1/2 cup chocolate chips. Microwave on 50% (MDM) 3-3 1/2 minutes, until cheese is softened and chips are melted. Add sugar and vanilla; blend with an electric mixer. Add egg and blend. Pour on top of caramel layer in cake pan. Rotating twice during baking, microwave on 70% (MDM-HIGH) 10-11 minutes, until center still juggles slightly. Cool and refrigerate. Combine remaining chips and 2 tablespoons milk in a 2 cup glass measure. Microwave on HIGH 1-2 minutes, until chips are melted. Stir until smooth and spread on top of cheesecake. Top with pecan halves. NOTE: Assembled cheesecake can be baked in a 350 degree pre-heated conventional oven for 40 minutes.
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|Serving Size: 1 Mm#: 1828 (767g)|
|Recipe Makes: 12|
|Calories from Fat: 2112 (81%)|
|Amt Per Serving||% DV|
|Total Fat 234.6g||313 %|
|Saturated Fat 124.4g||622 %|
|Monounsaturated Fat 63.8g|
|Polyunsanturated Fat 14.9g|
|Cholesterol 849.9mg||262 %|
|Sodium 2250.2mg||78 %|
|Potassium 1131.7mg||30 %|
|Total Carbohydrate 94.2g||28 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 92.2g|
|Protein 46.1g||66 %|
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Calories per serving: 2613
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