2 c. vanilla wafer crumbs
6 tbsp. butter (melted)

FILLING:

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

Combine crumbs and butter. Press into bottom and sides of springform pan. Bake at 350 degrees for 10 minutes.

In heavy saucepan (or double boiler) melt caramels and milk over low heat, stirring frequently until smooth. Pour over crust. Top with pecans.

Combine cream cheese, sugar and vanilla. Mix at medium speed until well blended. Add eggs one at a time, mixing well after each addition. Blend in chocolate. Pour over pecans. Bake at 350 degrees for 40 minutes. Let cake cool before releasing the springform pan.