CRUST:

2 c. vanilla wafer crumbs
6 tbsp. butter, melted

Mix together crumbs and butter; press into bottom and sides of 9 inch springform pan.

FILLING:

1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
1 c. chopped pecans
2 (8 oz.) cream cheese, softened
1/2 c. sugar
2 eggs
1 c. real semi-sweet chocolate chips, melted
1 tsp. vanilla

Preheat oven to 350 degrees. In small bowl microwave caramels with milk on HIGH 4 to 5 minutes or until melted, stirring every minute. Pour over crust; top with pecans.

In large mixing bowl, beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, mixing well. Blend in chocolate and vanilla, pour over pecans. Place pan on cookie sheet. Bake 45 minutes. Loosen pan from rim of pan. Cool before removing rim of pan. Chill several hours or overnight. Garnish as desired.