1 1/4  c             Graham cracker crumbs
   1      14 oz         Packag  caramels
   1      c             Chopped pecans, toasted
     1/2  c             Sugar
   1      t             Vanilla extract
                        Pecan halves
     1/4  c             Butter or margarine, melted
   1      5 oz Can      evaporated milk
  16      oz            cream cheese,
   2                    Eggs
     3/4  c             Semisweet chocolate morsels,
  Combine graham cracker crumbs and butter, stirring well. Press mixture
  evenly onto bottom and 1 inch up sides of a 9-inch springform pan. Unwrap
  caramels; combine with milk and heat over low heat until caramels are
  melted, stirring often. Pour over graham cracker crust; sprinkle chopped
  pecans evenly over caramel layer and set aside. Beat cream cheese at high
  speed until light and fluffy; gradually add sugar, mixing well. Add eggs,
  one at a time, mixing well after each one. Stir in vanilla and chocolate;
  beat until blended. Spoon over pecan layer. Bake at 350 degrees for 30
  minutes. Remove from oven, and run knife around edge of pan to release
  sides. Let cool to room temperature on a wire rack; cover and chill at
  least 8 hours before serving. Top with pecan halves and serve. From
  "Southern Living - 1991 Annual Recipes"