2 cups vanilla wafer crumbs
6 tablespoons margarine, melted
1 (14 ounce) bag caramels
1 (5 ounce) can evaporated milk
1 cup chopped pecans, toasted
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate chips, melted

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

In a 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 extract, mixing at medium speed of 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 F 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. Put a dollop of whipped cream toward the outside edge of each slice. Sprinkle whipped cream with nuts, then top with a cherry.