1 (14 oz.) pkg. caramels
1 (5 oz.) can evaporated milk
1 c. chopped pecans, toasted
2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. semi-sweet chocolate chips, melted

CRUST:

1 1/4 c. graham cracker crumbs
1/4 c. butter, melted

Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often. Pour over crust; sprinkle toasted pecans evenly over caramel layer and set aside.

Beat cream cheese at high speed with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla and chocolate; beat until blended. Spoon over pecan layer. Bake at 350 degrees for 30 minutes. Remove from oven and run knife around edge of spoon to release sides. Let cool to room temperature on a wire rack; cover and chill at least 8 hours.

GRAHAM CRACKER CRUST: Combine crumbs and butter, stirring well. Press crumb mixture evenly onto bottom and 1 inch up sides of 9 inch spring form pan. Bake at 350 degrees for 6 to 8 minutes.