2 c. vanilla wafer crumbs
14 oz. caramels
1 c. chopped pecans
1/2 c. sugar
2 eggs
2 tbsp. sugar
1 c. chocolate chips, melted
6 tbsp. butter, melted
5 oz. evaporated milk
2 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 c. sour cream
1 tsp. vanilla

Combine crumbs and butter. Press onto bottom of 9 inch springform pan. Bake at 350 degrees for 10 minutes. In a saucepan, melt caramels with milk over low heat until smooth. Pour over crust. Top with pecans.

Combine cream cheese, sugar and 1 teaspoon vanilla. Beat until smooth. Add eggs, one at a time. Blend in 1/2 cup melted chocolate. Pour over pecans.

Bake at 350 degrees for 40 minutes. Blend sour cream, sugar and 1 teaspoon vanilla. Add 1/2 cup melted chocolate. Pour over baked cake. Bake an additional 10 minutes. Loosen cake from rim. Chill.