2 c. vanilla wafer crumbs
6 tbsp. melted butter

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

Combine crumbs and butter; press in bottom and side of 9 inch spring-form pan. Bake at 350 degrees for 10 minutes.

In 1 1/2 quart heavy saucepan, 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 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 for 40 minutes. Loosen cake from rim of pan. Chill.