Categories: Cheesecakes, Chocolate, Cakes/choc. 
      Yield: 6 servings 
  
  1 1/2 pk GRAHAM CRACKERS, crushed            1    (5 oz) can EVAPORATED MILK 
    1/3 c  SUGAR                           1 1/2 c  PECANS, chopped and toasted 
      4 tb BUTTER, melted                     24 oz CREAM CHEESE, unwrapped and 
           Mix and pat into bottoms and             -warmed in 
           -sides of 10" springform                 Microwave 1-1/2 minutes. 
           -pan.                             2/3 c  SUGAR 
           Bake at 350-degrees for 10          1 ts VANILLA 
           -minutes.                           4    JUMBO EGGS, out of shell and 
           Remove from oven and place a             -warmed in 
           -pan of water on the bottom              Microwave 20 seconds on high 
           Shelf.                            2/3 c  SEMI-SWEET CHOCOLATE PIECES, 
           CAKE                                     -melted 
      1 lb CARAMELS                        
  
  ** ** 
   
  ** Melt caramels in milk (works best in microwave) Stir in pecans and pour 
  over crust. 
   
  Beat cheese until light. Add sugar and beat again. Add eggs, one at a time, 
  beating after each. Mix in chocolate, then vanilla. Pour over 
  caramels/pecans in pan. 
   
  Bake at 350-degrees for 1 hour or so until firm on edges and stiff somewhat 
  soft in middle. 
   
  Cool to room temp and refrigerate for several hours. 
   
  Drizzle with caramel sauce (you can use the ice cream topping variety or 
  melt more caramels (with evaporated milk). 
   
  Garnish with pecan halves. If you REAllY want it rich drizzle also with 
  fudge sauce!