Ingredients 

•  2 cups vanilla wafer crumbs
• 6 tbs parkay margarine, melted.
• 1 14 ounce bag kraft caramels
• 1 5 ounce can evaporated milk
• 1 cup chopped pecans, toasted
• 2 8 ounce packages cream cheese, softened
• 1/2 cup sugar
• 1 tsp vanilla
• 2 eggs
• 1/2 cup semi-sweet chocolate pieces, melted

• Mix crumbs and margarine, press onto bottom of 9 inch spring form pan.
• Bake at 350 degrees for 10 min.
• In 1-1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frqently, until smooth. 
• Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla. 
• Mix at medium speed on electric mixer until well blended add, eggs one at a time, mixi well after each addition. 
• Blend in chocolate; pour over pecans. 
• Bake at 350 degrees, 40 min.loosen cake from rim of pan 
• Cool before removing rim of pan. 
• Garnish with whipped cream and additional finely chopped pecans.