CRUST:

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

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

FILLING:

1 (14 oz.) bag Kraft caramels
1 (5 oz.) can evaporated milk
1 c. pecans, chopped & toasted
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 to 3 tsp. vanilla extract
2 eggs
1/2 c. semi-sweet chocolate chips, melted

Melt caramels with milk over low heat, stirring until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. (If you want chocolate, add now and blend.) Pour over pecans. Bake at 350 degrees for 40 minutes. Cool. Loosen and remove from rim of pan. (Cool before trying to remove.) Garnish with whipped cream and additional crumbled pecans, if desired.