2 c. vanilla crumbs
6 tbsp. butter
1 (14 oz.) bag caramels
1 (5 oz.) evaporated milk
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. semi-sweet chocolate pieces, melted

Combine crumbs and butter; press into the bottom of a springform 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 ream cheese, sugar and extract, mixing well at medium speed until well blended. Add eggs one at a time, mixing well after each addition. Blend in chocolate; mix well.

Pour over pecans. Bake at 350 degrees for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, chopped nuts and maraschino cherries.