Caramel Chocolate Cheesecake

INGREDIENTS
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CRUST
-2 cups graham cracker crumbs, finely ground
-6 T butter, cut into pieces
FILLING
-10 oz caramels
-1/2 cup milk
-(3) 8oz. pkgs cream cheese
-3/4 cup sugar
-1 T vanilla extract
-3 eggs
TOPPING
-1/4 cup pecan pieces
-2 squares semi-sweet baking chocolate

DIRECTIONS
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CRUST
-Mix butter and crumbs with food processor until well blended.
-Press mixture into medium sized springform pan previously sprayed with non-stick spray(if you want thin cake, for thicker smaller cake use small springform) and part way up sides.
-Place caramels and milk in a small microwavable bowl.
-Microwave on high for 3 minutes, stirring after each minute until caramels are completely melted.
-Pour 1/2 of the caramel mixture in the the crust.
-Refrigerate for 15 minutes.
FILLING
-Beat cream cheese until smooth.
-Add sugar and vanilla, and beat until smooth.
-Add eggs, one at a time, beating after each.
-Pour over caramel mixture in crust.
-Bake until center is almost set for 65-75 minutes at 325 for light pan and 300 for dark pan.
-Refrigerate at least 4 hours or even better, overnight.
TOPPING
-Drizzle remaining caramel mixture over top of cake.
-Melt chocolate pieces as directed on package.
-Drizzle chocolate over cake.
-Sprinkle with chopped pecans and enjoy!