This recipe will make 24 squares in a 9" x 13" baking dish.
2 2/3 cup (about 66 cookies) vanilla wafers; finely crushed
1/2 cup chopped pecans
1/2 cup margarine or butter; melted
24 ounces of cream cheese; softened
2/3 cup sugar
4 squares (1 ounce each square) semi-sweet chocolate; melted
2 teaspoons vanilla
48 pecan halves
1/2 cup caramel AND/OR chocolate ice cream topping
In a small mixing bowl, combine the wafer crumbs, chopped pecans and margarine or butter together. Press into the bottom of a 9" x 13" baking dish. Bake at 350 degrees for 10 minutes. This will be your crust.
While your crust is baking, use a large mixing bowl and electric mixer to beat the cream cheese until it is fluffy. Add one egg at a time, mixing after each one, until all three eggs are mixed into the cream cheese batter. Do not over-beat! Pour over the HOT crust.
Bake in the 350 degree oven for 20-25 minutes or until they are ALMOST set. Cool on wire rack for 1 hour. Refrigerate for at least 2 more hours.
Cut into 24 squares. Top each square with 2 pecan halves. Lightly drizzle each square with the ice cream topping.
Refrigerate any unused squares.