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

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

Melt caramels with milk over low heat, stirring frequently, 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. Blend in chocolate. Pour over pecans.

Bake at 350 for 40 minutes. Loosen cake from rim of pan. Cool before removing rim of pan and chill. Garnish with whipped cream or cherries, if desired.