2 c. vanilla wafer crumbs
6 tbsp. butter, melted
1 (14 oz.) Kraft caramels
1 (5 oz.) can evaporated milk
1 c. chopped pecans
2 (8 oz.) pkg. cream cheese, soft
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. semi sweet chocolate chips, melted

Mix crumbs and butter. Press in bottom of 9 inch springform pan. Bake at 350 degrees for 10 minutes. Mix melted caramels with milk over low heat. Stir until smooth. Pour over crust. Top with pecans. Combine cheese, sugar and vanilla. Mix at medium speed until blended. Add eggs one at a time, mixing after each. Blend in chocolate. Pour over pecans. Bake at 350 degrees for 40 minutes. Loosen cake from rim and cool before removing rim. Chill. Garnish with whipped cream.