Caramel-Chocolate Pie

1 1/2 cups vanilla wafer crumbs (about 25 wafers)
1/4 cup margarine or butter (1/2 stick) -- melted
30 vanilla caramels
2 tablespoons margarine or butter
2 tablespoons water
1/2 cup chopped pecans -- toasted
2(3 ounce) packages cream cheese -- softened
1/3 cup powdered sugar
1 (4 ounce) bar sweet cooking chocolate
3 tablespoons hot water
1 teaspoon vanilla
2 cups whipping (heavy) cream
2 tablespoons powdered sugar
Easy Chocolate Curls, if desired

Heat oven to 350. Mix crumbs and 1/4 cup margarine. Press mixture firmly against side and bottom of pie plate, 9 1 1/4 inches. Bake 10 minutes; cool.

Heat caramels, 2 tablespoons margarine and 2 tablespoons water over medium heat, stirring frequently, until caramels are melted. Pour into crust. Sprinkle with pecans. Refrigerate about 1 hour until chilled.

Beat cream cheese and 1/3 cup powdered sugar until smooth. Spread over caramel layer; refrigerate.

Heat chocolate and 3 tablespoons hot water over low heat, stirring
constantly, until chocolate is melted. Cool to room temperature. Stir in vanilla. Beat whipping cream and 2 tablespoons powdered sugar in chilled medium bowl until stiff. Reserve 1 1/2 cups. Fold chocolate mixture into remaining whipped cream. Spread over cream cheese
mixture. Top with reserved whipped cream and Easy Chocolate Curls.
Refrigerate any remaining pie.

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