Caramel Cheesecake

2 cups crushed vanilla wafers
6 Tbsp. butter, melted
1 14-oz pkg. vanilla caramels
1 5-oz. can evaporated milk
1 cup chopped pecans, toasted
2 8-oz pkg. cream cheese softened
1/2 cup sugar
1 tsp vanilla
2 eggs
1/2 cup semisweet chocolate pieces, melted and slightly cooled
Caramel ice cream topping (optional)
Whipped cream (optional)

1. Preheat oven to 350. In medium bowl. combine crushed wafers and butter. Press onto bottom and about 2 inches up side of 9-inch spring form pan. Bake for 10 minutes; cool.

2. In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat until smooth. Pour into crust-lined pan. Sprinkle with pecans. Chill until needed.

3. In large bowl. combine cream cheese sugar and vanilla. Beat with electric mixer on medium speed until combined. Add eggs all at once; beat on low speed just until combined. Stir in melted chocolate. Pour mixture over caramel layer.

4. Bake about 40 minutes or until center appears nearly set when gently shaken. Cool on wire rack for 15 minutes. Loosen crust from side of pan; cool. Cover and chill for 4 to 24 hours.

5. Let cheesecake stand at room temperature for 20 minutes. If desired, garnish with additional melted chocolate, caramel topping, whipped cream, and additional chopped pecans.