Chocolate Caramel Pecan Cheesecake

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

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

Base: 

Combine crumbs and margarine; press onto bottom of 9-inch
springform pan.

Bake at 350 degree F, 10 minutes.

Body: 

In 1 1/2 quart heavy saucepan, melt caramels with milk over low
heat, stirring frequently, until smooth.  Pour over 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.

(Source - Cheesecake Lovers Cookbook)