1/4 c. brown sugar, firmly packed
3 (8 oz.) pkg. cream cheese
1/3 c. butter, melted
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) pkg. caramels
1/2 c. plus 3 tbsp. half and half
1 tsp. vanilla extract
1 c. chopped pecans
Pecan halves or pieces
3 eggs

Preheat oven to 300 degrees. Combine crumbs, sugar and butter. Press firmly on bottom of 9 inch springform pan. Reserve 10 caramels. In heavy saucepan, combine remaining caramels and 1/2 cup half and half. Over medium low heat, cook and stir until melted and smooth. Stir in chopped pecans. Spread over prepared crust. Bake 15 minutes. In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla. Mix well. Pour into prepared pan. Bake 1 hour or until set. Cool.

In a small saucepan, over low heat, cook and stir reserved caramels with remaining 3 tablespoons of half and half until melted and smooth. Immediately spread over cake. Garnish with pecan halves. Chill thoroughly.