2 c. vanilla wafer crumbs
6 tbsp. butter (melted)
1 (14 oz.) bag Kraft caramels
1 (5 oz.) can evaporated milk
1 c. chopped pecans, toasted
2 (8 oz.) pkgs. Philadelphia brand cream cheese (softened)
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. semi-sweet chocolate pieces, melted

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

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

Combine 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 over pecans.

Bake at 350 degrees 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and cherries if desired.