Graham Cracker Crust Combine graham cracker crumbs and melted butter. Press crumb mixture evenly on bottom and 1 inch up sides of a 9-inch springform pan. Bake at 350 for 6 to 8 minutes. Cool Combine caramels and milk in heavy saucepan. Cook over low heat until melted, stirring often. Pour over graham cracker crust. Sprinkle pecans evenly over caramel layer and set aside. Beat cream cheese at high speed with electric mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs one at a time, beating well after each addition. Stir in vanilla and melted chocolate, beat until blended. Pour over pecan layer. Bake at 350 for 30 mins. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature. Cover and chill 8 hours. Per serving: 4574 Calories; 343g Fat (65% calories from fat); 105g Protein; 313g Carbohydrate; 1023mg Cholesterol; 2737mg Sodium Recipe by: Tracy Wisniewski
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|Serving Size: 1 Serving (8366g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 23418 (84%)|
|Amt Per Serving||% DV|
|Total Fat 2602g||3469 %|
|Saturated Fat 1452.9g||7265 %|
|Monounsaturated Fat 663.7g|
|Polyunsanturated Fat 113.7g|
|Cholesterol 10261.3mg||3157 %|
|Sodium 25174.6mg||868 %|
|Potassium 11328.8mg||298 %|
|Total Carbohydrate 695g||204 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 691.4g|
|Protein 510.8g||730 %|
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Calories per serving: 27756
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