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

CRUST:

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

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

(Make crust and then set aside.) In 1 1/2 quart heavy sauce pan, melt caramels with evaporated milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed in mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; 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 and additional finely chopped pecans. Best served after being chilled 24 hours, however can be served after 8 hours of refrigeration. I spray the spring form pan rim with a nonstick spray.