1 (14 oz.) pkg caramels
1 (5 oz.) can evaporated milk
Graham cracker crust
1 c. chopped pecans, toasted
2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
2 eggs
1 tsp. vanilla extract
3/4 c. semi-sweet chocolate morsels, melted
Pecan halves

Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often. Pour over graham cracker crust; sprinkle toasted pecans evenly over caramel layer, and set aside.

Beat cream cheese at high speed with mixer until fluffy; add sugar, mix well. Add eggs one at a time and beat well after each egg. Stir in vanilla and chocolate; beat until blended. Spoon over pecan layer.

Bake at 350 degrees for 30 minutes. Remove from oven and run knife around edge of pan to release sides. Let cool at room temperature on a wire rack, cover and chill for at least 8 hours.

When ready to serve, remove from cheese cake pan and arrange pecan halves around top edge. Dollops of whipped cream are a nice touch, also.

GRAHAM CRACKER CRUST:

1 1/4 c. graham cracker crumbs
1/4 c. melted butter

Combine crumbs and butter, stirring well. Press crumb mixture evenly onto bottom and 1 inch up sides of a 9 inch springform pan. Bake at 350 degrees for 6 to 8 minutes. Cool. You can use Keebler graham cracker pie shell instead.