2 cups      cookie crumbs
 6 Tbsp.     butter or margerine
 1 bag       (14 oz) caramels
 1 can       (15 oz) evaporated milk
 1 cup       chopped pecans
 2 pkg.      (8 oz each) cream cheese, softened
 1/2 cup     sugar
 2           eggs
 1/2 cup     semi-sweet chocolate chips, melted
 1 tsp.      vanilla
 Preheat oven to 350F
 Mix crumbs and butter, press onto bottom and sides of 9-inch springform pan.
 Bake 10 minutes.
 Microwave caramels and milk in small bowl on high for 4 - 5 minutes or until
 melted, stirring every minute.
 Pour over crust.
 Top with pecans.
 Beat cream cheese and sugar until well blended.
 Add eggs, one at a time, mixing well after each addition.
 Blend in chocolate and vanilla.
 Pour over pecans.
 Place pan on cookie sheet.
 Bake 45 minutes.  Loosen cake from rim of pan, cool before removing rim of pan.
 Keep refrigerated.  Garnish with whipped cream.