2 c. vanilla wafer crumbs
6 tbsp. butter, melted
1 (14 oz.) bag Kraft caramels
1 (5 oz.) can Pet evaporated milk
1 c. chopped pecans, toasted
2 (8 oz.) pkg. Philadelphia cream cheese, softened
1/2 c. sugar
1 tsp. McCormick Schilling vanilla extract
2 eggs
1/2 c. semi-sweet chocolate pieces, melted

Combine crumbs and butter; press onto bottom of 9 inch spring form pan. Bake at 350 degrees for 10 minutes.

Melt caramels with milk in 1 1/2 quart heavy saucepan over low heat, stirring frequently until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate pieces; mix well. Pour over pecans. Bake at 350 degrees for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Cool. 10-12 servings.