2 c. graham cracker crumbs
6 tbsp. butter, melted
1 (14 oz.) bag caramels
5 oz. evaporated milk
1 c. chopped pecans, toasted
16 oz. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. semi-sweet chocolate chips, melted

Combine crumbs and butter; press onto bottom and sides of 9 inch spring form pan. Bake at 350 degrees for 10 minutes.

In a 1 1/2 quart heavy saucepan, melt caramels in milk over low heat, stirring frequently until smooth. Pour over crust. Top with pecans.

Combine cream cheese, sugar, and vanilla mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate. Pour mixture over pecans. Bake at 350 degrees for 40 minutes. Cool before moving from pan. Chill.

Garnish with whipped cream, additional chopped nuts and maraschino cherries if desired. Makes 10-12 servings.