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

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

Melt caramels with milk in 1 1/2 quart heavy saucepan over low heat, stirring frequently until smooth. Pour over crust; spread caramel to within 1/2 inch of pan. 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 pieces; mix well. Pour over pecans. Bake at 350 degrees for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10 to 12 servings.