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Preheat oven to 450~. Place cookies in resealable plastic bag. Squeeze out excess air; seal bag tightly. Roll over cookies with rolling pin until finely crushed. Combine cookie crumbs and butter in medium bowl; press onto bottom of 9-inch springform pan. Beat cream cheese in large bowl until creamy. Add sugar, flour, salt and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust. Bake 10 minutes. Reduce oven temperature to 200~. Continue baking cheesecake 35-40 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Prepare Caramel Topping and Chocolate Topping. Drizzle over cheesecake. Refrigerate cheesecake. Sprinkle with pecans just before serving. Caramel Topping. Combine ingredients in small saucepan; stir over low heat until smooth. Chocolate Topping. Combine ingredients in small saucepan; stir over low heat until smooth. Decadent Cheesecakes from Cooking Class Magazine, March 1993.
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|Serving Size: 1 Serving (4406g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 8571 (70%)|
|Amt Per Serving||% DV|
|Total Fat 952.3g||1270 %|
|Saturated Fat 522.9g||2615 %|
|Monounsaturated Fat 253.3g|
|Polyunsanturated Fat 46.3g|
|Cholesterol 5847.2mg||1799 %|
|Sodium 8716.8mg||301 %|
|Potassium 4548.8mg||120 %|
|Total Carbohydrate 775.2g||228 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 768.4g|
|Protein 235.7g||337 %|
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Calories per serving: 12332
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