| 1 | Preheat oven to 450°F. |
| 2 | Place cookies in resealable plastic bag. |
| 3 | Squeeze out excess air; seal bag tightly. |
| 4 | Roll over cookies with rolling pin until finely crushed. |
| 5 | Combine cookie crumbs and butter in medium bowl; press onto bottom of 9-inch springform pan. |
| 6 | Beat cream cheese in large bowl until creamy. |
| 7 | Add sugar, flour, salt and vanilla; mix well. |
| 8 | Add eggs, one at a time, beating well after each addition. |
| 9 | Blend in cream. |
| 10 | Pour over crust. |
| 11 | Bake 10 minutes. |
| 12 | Reduce oven temperature to 200°F. |
| 13 | Continue baking cheesecake 35-40 minutes or until set. |
| 14 | Loosen cake from rim of pan; cool before removing rim of pan. |
| 15 | Prepare caramel topping and chocolate topping. |
| 16 | Drizzle over cheesecake. |
| 17 | Refrigerate cheesecake. |
| 18 | Sprinkle with pecans just before serving. |
| 19 | Caramel topping. |
| 20 | Combine ingredients in small saucepan; stir over low heat until smooth. |
| 21 | Chocolate topping. |
| 22 | Combine ingredients in small saucepan; stir over low heat until smooth. |
| 23 | decadent cheesecakes from cooking class magazine, march 1993. |
