Chocolate Caramel-Pecan Cheesecake

2 cups vanilla wafer crumbs
6 tbsp margarine, melted
1 14oz bag Kraft® Caramels
1 5oz can Carnation® evaporated milk
1 cup chopped pecan toasted
2 (8oz each) pkgs. Philadelphia Brand® cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup semisweet chocolate pieces, melted

Combine crumbs and margarine; press onto bottom and sides of 9" springform pan. Bake at 350° for 10 minutes.

In 1½ qt heavy saucepan, melt caramel with milk over low heat, stirring frequently until smooth. Pour over crust. Top with pecans.

Combine cheese, sugar, vanilla until well bended. Add eggs, 1 at a time, blend well after each addition. Blend in chocolate. Pour over pecans. Bake at 350° for 40 minutes. Loose cake from rim of pan. Cool before removing rim of pan. Chill.

Garnish with whipped cream and additional chopped pecans and maraschino
cherries, if desired.