Base:
2 cups Vanilla wafer crumbs
6 tbs Margarine, melted

Body:
1 14-ounce bag caramels
1 5-ounce can evaporated milk
1 cup Chopped pecans, toasted
2 pkg 8-ounce cream cheese, soften
1/2 cup Sugar
1 tsp Vanilla
2 Eggs
1/2 cup Semi-sweet chocolate pieces

Base: Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degree F for 10 minutes.

Body: In 1 1/2 quart heavy saucepan, melt caramel with milk over low heat, stirring frequently, until smooth. Pour over the prepared crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake at 350 degrees F, 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and additional finely chopped pecans, if desired.