graham cracker crumbs
caramels (candy squares)
or margarine, melted
morsels, null, null
Combine graham cracker crumbs and butter, stirring well.
Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan.
Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often.
Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside.
Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well.
Add eggs, one at a time, mixing well after each one.
Stir in vanilla and chocolate; beat until blended.
Spoon over pecan layer.
Bake at 350℉ (180℃) F for 30 minutes.
Remove from oven, and run knife around edge of pan to release sides.
Let cool to room temperature on a wire rack; cover and chill at least 8 hours before serving.
Top with pecan halves and serve.