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

Combine crumbs and butter; press into bottom of 9 inch springform pan. Bake at 350 degrees for 10 minutes. Melt caramels with milk until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mix until well blended. Add eggs. Blend in chocolate. Pour over pecans. Bake at 350 degrees for 40 minutes. Loosen cake from rim; cool. Chill. Garnish with whipped cream and chopped pecans.