2 c. vanilla wafer crumbs
6 tbsp. butter, melted
1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
1 c. chopped pecans
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. chocolate chips, melted

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

In 1 1/2 quart heavy pan melt caramels with milk over low heat, stir until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mix until well blended. Add eggs, one at a time, mixing well after each. Blend in chocolate. Pour over pecans. Bake at 350 degrees for 40 minutes. Loosen cake from rim of pan. Cool before removing rim. Chill, garnish with whipped cream and cherries if desired.