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1
BASE: Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
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2
Bake at 350F (180C) F, 10 minutes.
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3
BODY: In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth.
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4
Pour over crust.
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5
Top with pecans.
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6
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
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7
Add eggs, one at a time, mixing well after each addition.
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8
Blend in chocolate; pour over pecans.
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9
Bake at 350F (180C) F, 40 minutes.
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10
Loosen cake from rim of pan; cool before removing rim of pan.
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11
Chill.
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12
Garnish with whipped cream and additional finely chopped pecans, if desired.
