2 c. vanilla wafer crumbs
7 tbsp. butter
1 (14 oz.) bag Kraft caramels
1 (5 oz.) can evaporated milk
1 1/2 c. chopped pecans, toasted
2 (8 oz.) pkgs. Philadelphia brand cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. semi-sweet or milk chocolate pieces, melted

Crust: Combine crumbs and butter. Press into bottom and sides of 9 inch springform pan. Bake at 350 degrees for 10 minutes.

Cake: Begin melting chocolate pieces in top of double boiler over hot (not boiling) water. Stir until smooth. In 1 1/2 quart 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 with electric mixer 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. Loosen cake from rim of pan; cool before removing rim of pan. Chill.