2 - 8 oz. packages cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
20 caramels, unwrapped
3 tablespoons milk
1/3 cup chopped pecans
1 - 9 oz. package graham cracker crust, or 10-inch homemade
crust

In large mixer bowl, beat cream cheese, sugar, and vanilla with electric mixer at medium speed until well blended. Add eggs one at a time, beating until mixture is light and fluffy; set aside.  In small saucepan, melt caramels with milk over low heat, stirring constantly until smooth (do not let mixture boil). Stir in chopped pecans. Pour caramel mixture into bottom of crust, spreading to cover bottom. Pour cream cheese batter over caramel. Bake in 350 degree oven for 30 to 35 minutes or until center is almost set. Cool on wire rack to room temperature.  Refrigerate at least 3 hours or up to overnight. Garnish with chocolate pecans if desired. 

Chocolate pecans 

Place1/4 cup semisweet chocolate chips in small freezer-weight re-closable plastic bag. Seal bag; immerse in very hot water for about 2 minutes until chocolate melts. Dip each pecan half into chocolate to coat half of the nut. Place on waxed paper to set up.