2 c. vanilla wafer crumbs
6 tbsp. butter

Mix and press onto bottom of springform pan. Bake at 350 degrees for 10 minutes.

FILLING:

1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
1 c. chopped pecans, toasted
2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. chocolate chips, melted

Melt caramels with milk. Pour over baked crust. Top with pecans. Combine cream cheese, sugar and vanilla. Add eggs one at a time, blend well. Mix in chocolate pieces (melted). Pour over pecans. Bake at 350 degrees for 40 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Serves 12.