1 env. unflavored gelatin
1/4 c. cold water
2 c. (1 pt.) whipping or heavy cream
1 (6 oz.) bag semi-sweet chocolate chips
2 eggs
1 tsp. vanilla extract
22 caramels (about 1 c.)
1 tbsp. butter

Sprinkle gelatin over water; let stand 1 minute. Stir over low heat until completely dissolved. Stir in 1 cup cream. Bring to boiling point; add to blender with chocolate and process until chocolate is melted. While processing, add 1/2 cup cream, eggs, and vanilla; process until completely blended. Pour into bowl; chill until thickened (about 15 minutes).

Combine caramels, 1/4 cup cream, and butter. Simmer until caramels are melted. Pour onto crust; let cool 10 minutes.

Beat gelatin mixture with whisk or spoon until smooth. Pour onto caramels. Garnish with whipping cream.

Chocolate Pecan Crust: Combine 2 cups chocolate wafer cookie crumbs, 3/4 cup finely chopped pecans, and 1/2 cup melted butter. Press into 9 inch pie pan and up sides. Bake at 350 degrees for 10 minutes. Cool.