2 cups vanilla wafer crumbs
6 tablespoons margarine, melted
14 ounces caramels
5 ounces evaporated milk
1 cup chopped pecans, toasted
16 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup semisweet chocolate pieces, melted
Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan. Bake at 350F 10 minutes. In a 1 1/2 quart heavy saucepan, melt caramels with milk over low heat stirring frequently, until smooth. Pour over crust. Top with pecans. Combine the 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 350F for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries if desired. 12 servings.
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