Chocolate Caramel Pecan Cheesecake

Chocolate Caramel Pecan Cheesecake

46 to 48 vanilla wafers, finely crushed (2 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (14 oz.) caramels
1/4 cup milk
1 cup chopped pecans
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese,
softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted,
slightly cooled

MIX crumbs and butter; spread onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 325 F for 10 minutes.

MICROWAVE caramels and milk in small microwavable bowl on HIGH 4 to 5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans.

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in melted chocolate; pour over pecans.

BAKE at 325 F for 45 to 50 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.  Refrigerate 4 hours or overnight.