2 c. vanilla wafer crumbs
6 tbsp. butter, melted

FILLING:

24 Kraft Caramels (about 7 oz.)
1/4 c. evaporated milk
1 c. toasted chopped pecans
2 pkgs. (8 oz. each) Philadelphia Brand Cream Cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
6 sq. Baker's semi-sweet chocolate, melted
Cool Whip Whipped Topping, thawed (optional)
Chocolate Doodles (optional)

Heat oven to 350 degrees.

Combine crumbs and butter in 9 inch springform pan until well mixed. Press onto bottom and 1 1/4 inches up sides of pan. Bake for 10 minutes.

Microwave caramels and milk in large microwavable bowl on HIGH 1 1/2 minutes. Stir; microwave 1 minute longer. Stir until caramels are completely melted and smooth. Pour into crust. Top with pecans.