1 (14 oz.) pkg. caramels
1 (5 oz.) can evaporated milk
Graham cracker crust (recipe follows)
1 c. chopped pecans, toasted
2 (8 oz.) pkgs. cream cheese ("lite" cream cheese can be used), softened
1/2 c. sugar
2 eggs
1 tsp. vanilla extract
3/4 c. semi sweet chocolate morsels, melted

Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often. Pour over graham cracker crust; sprinkle toasted pecans evenly over caramel layer and set aside.

Beat cream cheese at high speed with an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each. Stir in vanilla and melted chocolate; beat until blended. Spoon over pecan layer.

Bake at 350 degrees for 30 minutes. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature on a wire rack; cover and chill at least 8 hours. Remove from pan when ready to serve. This is to die for!

GRAHAM CRACKER CRUST:

1 1/4 c. graham cracker crumbs
1/4 c. butter, melted

Combine crumbs and butter, stirring well. Press mixture evenly onto bottom and 1" up sides of a 9" springform pan. Bake at 350 degrees for 6 to 8 minutes. Cool.