2 c. vanilla wafer crumbs
6 tbsp. butter, melted
1 (14 oz.) bag 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, melted

Combine crumbs and butter; press into bottom and sides of 9 inch springform pan. Bake at 350 degrees for 10 minutes. In 1 1/2 quart heavy pan melt caramels with milk over low heat, stirring until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar, and vanilla, mixing 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 cooled cake from rim of pan. Chill. Garnish with whipped cream.