mini turtle cheesecakes

24-30 OREO Cookies (or Onyx), finely crushed (about 2 cups)

1 stick of butter or margarine, melted

1 pkg. (14 oz.) Caramels

½ cup milk

1 cup chopped pecans

3 pkg. (8 oz. each)  Cream Cheese, softened

¾ cup sugar

1 T. vanilla

3 eggs

2 oz.  Semi-Sweet Baking Chocolate 

Heat oven to 325°F. Over a double boiler melt butter and mix/combine Oreo cookie crumbs. Press crumbs into lined muffin pans. I used parchment instead of muffin liners.  

Melt caramels and milk in small bowl placed in a boiler, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.

Bake 45 min. - 1 hour or until center is almost set. Reduce heat in oven 10 minutes before minimum baking time.  Turn off oven for 5 minutes and remove from oven. Allow to cool. Refrigerate 4 hours.

Reheat if necessary, the reserved caramel mixture 1 min.; stir. Pour over mini-cheesecakes. Melt chocolate as directed on package; drizzle over cheesecake. Served best at room temperature, but hold reserves in the refrigerator.