Ingredients:
1/2 box chocolate Teddy grahams
1/2 stick margarine, melted
1 pkg. 1/3 less fat cream cheese
2 pkg. fat free cream cheese
1/2 c. sugar
1 Tbs. vanilla
1/4 tsp. salt
3 Tbs. cold water
2 1/4 tsp. unflavored gelatin
1 c. milk, 1%
1 c. pecans
1 c. caramel ice cream topping
In a food processor, combine the Teddy grahams and melted butter and pulse until moist crumbs form. Press into the bottom of a non stick spring form pan, or a pie dish, and set aside.
Combine the cream cheese and sugar in an electric mixer. Add in the vanilla and salt. In a small bowl, combine the water and gelatin and stir together. Let stand for 2 minutes. Heat the milk in a small saucepan, but Do Not boil. Stir the gelatin mix into the milk. Pour into the cream cheese mixture and beat until everything is well combined. Pour the mixture into the prepared crust and chill for at least 2 hours. Before serving, toast the pecans in a small skillet for about 3 minutes on medium high, stirring constantly. Drizzle the cheesecake with the caramel sauce, and sprinkle or place the toasted pecans on top.
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