2 c. vanilla wafer crumbs
6 tbsp. butter, melted

Combine crumbs and butter; press into bottom of 9 inch springform pan. Bake at 350 degrees for 10 minutes.

1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
1 c. chopped pecans
2 (8 oz.) pkg. softened cream cheese
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. semi sweet chocolate chips, melted

In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.

Add eggs one at a time, mixing well after each addition. Blend in chocolate and pour over pecans. Bake at 350 degrees for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and pecans if desired.