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.) pkgs. 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 bottom of 9 inch spring-form pan. Bake at 350 degrees, 10 minutes. Melt caramels with milk in 1 1/2 quart heavy saucepan over low heat, stirring frequently until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar, and extract, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; 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. Garnish with whipped cream, chopped nuts, and maraschino cherries (if desired). Makes 10 to 12 servings.