Chocolate Caramel Pecan Cheesecake

Crust:
2 Cups Vanilla waver crumbs
6 Tbl Margarine or butter, melted

Filling:
24 KRAFT Caramels (about 7 ounces)
1/4 cup Evaporated milk
1 cup toasted, chopped pecans
16 oz. PHILADELPHIA BRAND Cream Cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
6 sq. BAKER'S Semi-Sweet Chocolate, melted
Heat oven to 350 deg. F.

Combine crumbs and margarine in 9-inch springform pan until well mixed. Press
onto bottom and 1 1/4 inches up sides of pan. Bake for 10 minutes.

Microwave caramels and evaporated milk in large microwavable bowl on HIGH
1 1/2 minutes. Stir; microwave 1 minute longer. Stir until caramels are
completely melted and smooth.

Pour into crust. Top with pecans.

Beat cream cheese, sugar and vanilla until well blended. Add eggs, beat well.
Mix in chocolate; pour over pecans.

Bake for 40 minutes or until firm. Cool on wire rack. Cover; refrigerate.
Garnish as desired.