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

Combine crumbs and butter--press into bottom and sides of 9 inch springform pan. Bake at 350 degrees for 10 minutes, remove from oven.

Melt caramels and milk in heavy saucepan over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans.

Combine cream cheese, sugar and vanilla; mix at medium speed until well blended. Add eggs one at a time mixing well after each addition. Pour over pecans. Bake at 350 degrees 40 minutes. Chill. Remove rim of pan.