Chocolate Caramel Pecan Cheesecake

2 cups cookie crumbs
6 Tbsp. butter or margerine
1 bag (14 ounces) caramels
1 can (15 ounces) evaporated milk
1 cup chopped pecans
2 pkg. (8 ounces 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.