2 c. vanilla wafer crumbs
1/2 c. sugar
6 tbsp. butter, melted
1 tsp. vanilla
2 eggs
1 (14 oz.) bag caramels
1 small can evaporated milk
1/2 c. sweet chocolate chips, melted
1 c. pecans, chopped and toasted
1/2 c. sugar
2 (8 oz.) pkg. cream cheese, softened
small chocolate chips (optional)
chocolate and caramel ice cream topping (optional)

Combine crumbs and butter; press into bottom of 9-inch spring-form pan.

Bake 10 minutes at 350°F. Melt caramels in milk, stirring frequently until smooth. Pour over crust. Top with pecans.

Combine cream cheese, sugar and vanilla in a large bowl. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each. Blend in chocolate. Pour cream cheese batter over pecans.

Bake at 350°F for 40 minutes. Loosen cake from rim of pan; chill. Garnish with chopped nuts and white and chocolate chips. Can also use chocolate and caramel ice cream toppings over nuts and chips, drizzling the topping in an irregular line so each topping is distinct.