2 c Vanilla wafer crumbs
6 tb Melted butter
14 oz Bag caramel candies
5 1/3 oz Can evaporated milk
1 c Chopped toasted pecans
16 oz Packages cream cheese,
1/2 c Sugar
1 ts Vanilla
1/2 c Semisweet chocolate chips,
Combine crumbs and butter and press onto bottom of a
9-inch springform pan. Bake 10 minutes at 350 degrees.
Melt caramels in milk in heavy 1 1/2 quart saucepan
over low heat, stirring frequently until smooth. Pour
over crust. Top with pecans.
Combine cream cheese, sugar and vanilla. Mix at
medium speed with electric mixer until well-blended.
Add eggs, one at a time, mixing well after each.
Blend in chocolate. Pour over pecans. Bake at 350
degrees for 40 minutes. Loosen cake from rim of pan.
Chill. Garnish with whipped cream, additional chopped
nuts and maraschino cherries if desired.