Chocolate Turtle Cheesecake

2 cups vanilla wafer crumbs
6 tbsp Parkay Margarine melted

1~ 14-ounce bag Kraft Caramels
1~ 5-ounce can evaporated milk
1 cup chopped pecans, toasted
2~ 8-ounce packages Philly Cream Cheese softened
1/2 cup sugar
1 tsp vanilla
2 eggs
1/2 cup semi-sweet chocolate pieces, melted

Combine crumbs and margarine; press onto bottom
and sides of 9-inch springform pan.
Bake at 350 degrees; 10 minutes

In 1 1/2 quart heavy saucepan,
melt caramels with milk over low heat,
stirring frequently, until smooth. Pour over crust.
Top with pecans. Combine 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 350 degrees 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.

10 to 12 servings