Cheese Cake...

Crust:
Vanilla Waffers an entire box *you can use graham crackers if you prefer them*
1 stick of Margarine (melted)

Filling:
3-8 oz pkgs Cream Cheese
1 can Sweetened Condensed Milk
1/2 cup Sugar
3 Eggs
2 Tbls Lemon Juice
1 Tbl Vanilla


topping:
1/4 C. mini chocolate chips
1/2 C. caramel ice cream topping
1/2 C. hot fudge ice cream topping
1/4 C. chopped pecans *or any nuts you like*

Directions:
• Crush the Vanilla waffers in a bowl with the melted butter,if you have a food processor use that to crush them, it makes it easier and if you have ever tried to crush something in a zip lock bag you know you can have a blow out and a huge mess. I use a piece of wax paper on the bottom of the spring pan, I just lay it down, put the ring around it and voila...spray with a cooking spray...press into bottom & 1-1/2inches up sides of spring form pan.
(if you make a mess, no worries, your supposed to)



• Beat Cream cheese and condensed milk together until creamy.



• Add remaining filling ingredients until well combined.



• Bake at 300 for 1 hour and 15-30 mins-until light golden on top and edges are set and middle moves slightly.
Cool completely & Chill.



**(I place a pan full of water on the lower rack during cooking time for moisture. I put it in the oven when I turn it on to pre-heat, that way it is warm when you put your cake in. Most recipes call for just a pie pan full of water but after a few tries a large shallow pan on the bottom shelf of your oven works best... Also, I turn the oven off and leave the cake in the oven to cool for 1-2 hours before removing and NEVER OPEN THE OVEN, it will crack if you do)
• Remove outer ring just before topping and serving
• Top outer edge and center with 1/4 cup mini choco. Chips & 1/4 cup Pecans (chopped). Drizzle melted chocolate chips and caramel topping all over top and drip down sides.