Knock You Naked Cheesecake

1-1/4 c. graham cracker crumbs
1/4 c. melted butter
14 oz. bag caramels (unwrapped )
5 oz. evaporated milk
1 c. pecans, chopped
16 oz. cream cheese, room temperature
1/2 c. sugar
2 eggs
1-1/2 tsp. vanilla
3/4 c. semisweet chocolate chips, melted

Combine graham cracker crumbs and melted butter. Press crumb mixture
evenly on bottom and 1" up sides of a 9" springform pan. Bake at 350
for 6 to 8 minutes. Cool.

Combine caramels and milk in heavy saucepan. Cook over low heat until
melted, stirring often. Pour over graham cracker crust. Sprinkle
pecans evenly over caramel layer and set aside. Beat cream cheese at
high speed with electric mixer until light and fluffy. Gradually add
sugar, mixing well. Add eggs one at a time, beating well after each
addition. Stir in vanilla and melted chocolate, beat until blended.
Pour over pecan layer. Bake at 350 for 30 mins. Remove from oven and
run knife around edge of pan to release sides. Let cool to room
temperature. Cover and chill 8 hours.

Patricia