2 c. vanilla wafer crumbs
6 tbsp. butter, melted
1 (14 oz.) bag caramels
1 (4 oz.) can evaporated milk
1 c. chopped pecans
16 oz. cream cheese
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. chocolate chips

Combine crumbs with butter and press into 9 inch springform pan. Bake 350 degrees for 10 minutes.

Melt caramels and milk, stir until smooth, and gently pour over crust. Toast pecans and scatter over caramel.

Combine cream cheese, sugar and vanilla. Add eggs one at a time, mixing well. Melt chocolate chips and blend in cream cheese mixture and pour over nuts.

Bake 40 minutes. Remove to cooling rack and loosen rim, but do not remove until cool. Chill. Serves 10-12.