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

Combine crumbs and butter; press onto bottom and sides of 9" springform pan. Bake at 350 degrees for 10 minutes.

In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric 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, additional chopped nuts and maraschino cherries, if desired. 10 to 12 servings.