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.

Caramel Filling:

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

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 to 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.

Serves: 12 to 14.

This recipe and many others can be found in the Culinary Memories of Merridun, A Collection of Our Most Requested Recipes by Peggy Waller from The Inn at Merridun, Union, South Carolina.