Chocolate Caramel Cheesecake

For 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.

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

For 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 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.