2 c. vanilla wafer crumbs
6 tbsp. butter, melted
1 (14 oz.) bag caramel squares
1 (5 oz.) can evaporated milk
1 c. chopped pecans
2 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. semi-sweet chocolate morsels, melted

Combine crumbs and butter; press into sides of a 9-inch springform pan. Bake at 350 degrees for 10 minutes.

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

Combine cream cheese, sugar and vanilla until well blended. Add eggs, mix well. Blend in chocolate morsels. Pour over pecans. Bake at 350 degrees for 40 minutes. Loosen cake from rim of pan. Chill.