Categories: Cheesecakes, Desserts 
      Yield: 1 servings 
  
  1 1/4 c  Graham cracker crumbs 
     14 oz Package caramels 
      1 c  Chopped pecans, toasted 
    1/2 c  Sugar 
      1 ts Vanilla extract 
           Pecan halves 
    1/4 c  Butter or margarine, melted 
      5 oz Can evaporated milk 
      2    8 oz packages cream cheese, 
      2    Eggs 
    3/4 c  Semisweet chocolate morsels, 
  
  Combine graham cracker crumbs and butter, stirring well. Press mixture 
  evenly onto bottom and 1 inch up sides of a 9-inch springform pan. Unwrap 
  caramels; combine with milk and heat over low heat until caramels are 
  melted, stirring often. Pour over graham cracker crust; sprinkle chopped 
  pecans evenly over caramel layer and set aside. Beat cream cheese at high 
  speed until light and fluffy; gradually add sugar, mixing well. Add eggs, 
  one at a time, mixing well after each one. Stir in vanilla and chocolate; 
  beat until blended. Spoon over pecan layer. Bake at 350 degrees for 30 
  minutes. Remove from oven, and run knife around edge of pan to release 
  sides. Let cool to room temperature on a wire rack; cover and chill at 
  least 8 hours before serving. Top with pecan halves and serve. From 
  "Southern Living - 1991 Annual Recipes"