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.