1 cup semisweet chocolate chips, divided
1/4 cup chopped pecans
1 (9-inch) pastry shell, baked
1/4 cup caramel topping
16 ounces cream cheese, softened
3/4 cup confectioners’ sugar
2 tablespoons whipping cream
Whipped cream and additional chocolate chips,
    pecans and caramel topping for garnish (optional)

Sprinkle 1/4 cup of chocolate chips and pecans into pastry shell. Pour caramel topping over chips and pecans. In a mixing bowl, beat cream cheese and sugar until smooth. In a saucepan over low heat, cook and stir cream and remaining chips until smooth. Gradually add to the cream cheese mixture; mix well. Carefully spread into pastry shell. Garnish as desired.

Yields 8 servings.

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