2 c. vanilla wafer crumbs
1/2 c. melted butter
1 pkg. (14 oz.) caramels
1-5 oz. can evaporated milk
2 c. chopped pecans, toasted, divided
4 pkgs. (8 oz. each) cream cheese, softened
1 c. sugar
2 tsp. vanilla extract
4 eggs
1 c. (6 oz.) semi-sweet chocolate chips, melted and slightly cooled
Whipped Cream optional
Combine crumbs and butter; blend well. Press into the bottom and 2 inches up the sides of a 10 inch spring form pan. Bake at 350� for 8-10 minutes or until set; cool. In a sauce pan over low heat, melt caramels in milk, stirring until smooth. Cool 5 minutes. Pour into crust; top with 1 1/2 c. of pecans. In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs, 1 at a time, beating well after each addition. Add chocolate; mix just until blended. Carefully spread over pecans. Bake at 350� for 55-65 minutes or until filling is almost set. Cool to room temperature. Chill overnight. Garnish with remaining pecans and whipped cream.
