1 (14 oz.) pkg. caramels
1 (5 oz.) can evaporated milk
2 (8 oz.) cream cheese
1/2 c. sugar
2 eggs
1 tsp. vanilla
1 c. chopped pecans, toasted
Graham cracker crust
3/4 c. semi sweet chocolate chip morsels, melted

Unwrap caramels, combine caramels in milk in a heavy saucepan; cook over low heat until melted, stirring often. Pour over graham cracker crust, sprinkle toasted pecans over caramel layer and set aside. Beat cream cheese until light and fluffy, gradually add sugar, mixing well. Add eggs one at a time, beating well after each addition. Stir in vanilla and chocolate, beat until well blended. Spoon over pecan layers. Bake at 350 degrees for 30 minutes. Run knife around pie to loosen, let cool. cover and chill at least 8 hours.

GRAHAM CRACKER CRUST:

1 1/4 c. graham crackers
1/4 c. butter, melted

Combine and press into pan.