2 c. vanilla wafer crumbs
6 tbsp. butter, melted

FILLING:

24 Kraft caramels (about 7 oz.)
1/4 c. evaporated milk
1 c. toasted chopped pecans
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
6 sq. semi-sweet chocolate, melted
Cool Whip, whipped
Topping, thawed (optional)

Heat oven to 350 degrees. Combine crumbs and butter in 9 inch springform pan until well mixed. Press onto bottom and 1 1/4 inches up sides of pan. Bake for 10 minutes.

Microwave caramels and milk in large microwaveable bowl on high 1 1/2 minutes. Stir, microwave 1 minute longer. Stir until caramels are completely melted and smooth. Pour into crust. Top with pecans.

Beat cream cheese, sugar and vanilla until well blended. Add eggs; beat well. Mix in chocolate; pour over pecans. Bake for 40 minutes or until firm. Cool on wire rack. Cover; refrigerate. Garnish with whipped topping and Chocolate Doddles, if desired. Makes 12 servings. Preparation time 30 minutes. Baking time 40 minutes.