Crust:
2 cups vanilla wafer crumbs
6 tbsp melted butter
1 14 oz bag caramel candies
1 5.3 oz can evaporated milk
1 cup toasted pecans chopped
Combine crumbs and butter and press onto bottom of a 9-inch springform
pan. Bake 10 minutes at 350º. Melt caramels in milk in
heavy
1 1/2 quart saucepan over low heat, stirring frequently until
smooth.
Pour over crust. Top with pecans.
Filling:
2 8 oz packages cream cheese
1/2 cup sugar
1 tsp vanilla
2 eggs
1/2 cup semisweet chocolate chips, melted
Combine cream cheese, sugar and vanilla. Mix at medium speed with
electric mixer until well-blended. Add eggs, one at a time. Blend
in chocolate. Pour over pecans. Bake at 350º for 40 minutes.
Cool in oven with the door open. Chill 12 hours or overnight.
Garnish with whipped cream and additional chopped nuts if desired.