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

Combine crumbs and butter. Press onto bottom of 9" spring form pan. Bake at 350 degrees for 10 minutes.

Melt caramels with milk in saucepan 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 addition. Blend in chocolate pieces; mix well. Pour over pecans.

Bake at 350 degrees for 40 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Serves 10 to 12.