Chocolate Caramel Cheesecake

Crust:

2 cups graham crackers

1/3 cup sugar

1/2 cup butter -- melted

Caramel Filling:

30 caramels

3 tablespoons milk

3/4 cup chopped pecans

Cheesecake Filling:

1 cup chocolate chips - melted and cooled

3 packages cream cheese - softened

1 teaspoon vanilla

3/4 cup sugar

3 eggs

Graham Crust: Mix all ingredients and press onto bottom and 1-inch up sides of a 9- or 10-inch springform pan. Pour on melted caramel - pecan mixture and chill for 30 minutes.

Caramel Filling: Melt caramels with milk in small saucepan or in microwave. Stir until smooth, stir in pecans.

Cheesecake Filling: Beat cream cheese at high speed until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well to incorporate. Stir in melted, cooled chocolate and vanilla. Beat until well blended.

Bake at 350° F. for 40-50 minutes or until center is almost set. Cool.

Refrigerate at least 3 hours. Garnish with whipped cream; drizzle with caramel and chocolate, if desired.

Makes 12 to 14 servings.