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
2 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. semi-sweet chocolate pieces, melted

Preheat oven to 350 degrees. Combine crumbs and butter; press onto bottom and sides of 9-inch springform pan. Bake for 10 minutes.

In a 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 until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake 40 minutes.

Loosen cake from rim of pan; cool. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.