1 (14 oz.) pkg. caramels
1 (6 oz.) can evaporated milk
Graham cracker crust
1 c. chopped pecans, toasted
2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
2 eggs
1 tsp. vanilla extract
3/4 c. semi-sweet or milk chocolate morsels, melted
Pecan halves

Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often. Pour over graham cracker crust; sprinkle toasted pecans evenly over caramel layer, and set aside.

Beat cream cheese at high speed with an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla and chocolate; beat until blended. Spoon over pecan layer. Bake at 350 degrees for 30 minutes. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature on a wire rack; cover and chill at least 8 hours.

When ready to serve, remove cheesecake from pan; arrange pecan halves around top edge of cheesecake.

Makes 1 cheesecake.