2 c  Vanilla wafer crumbs
      7 tb Butter; melted
     14 oz Caramels
      5 oz Evaporated milk
      1 c  Chopped pecans
     16 oz Cream cheese; softened
    1/2 c  Sugar
      2    Eggs
    1/2 c  Semi-sweet chocolate chips
           --- melted
      1 ts Vanilla
     Mix crumbs and butter.  Press onto bottom and sides of
  9-inch springform pan.  Bake at 350F for 10 minutes.
     Microwave caramels and milk on high 4 to 5 minutes or
  until melted, stirring every minute.  Alternately melt in
  bowl over simmering water or in double boiler, stirring
  occasionally.  Pour over crust. Top with pecans.
     Beat cream cheese and sugar at medium until well
  blended.  Add eggs, one at a time, mixing well after each
  addition.  Blend in melted chocolate and vanilla.  Pour
  over pecans. Place pan on a cookie sheet.  Bake at 325F for
  40 minutes.  Turn off oven and let cake cool in oven for 1
  hour.
     Remove from oven and loosen cake from rim of pan.  Cool
  completely before removing rim of pan. Refrigerate.
     I garnish this with whipped cream and caramel sauce.
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