Chocolate Caramel Cheesecake

-----Crust----- 1 1/4 Cups Graham Cracker Crumbs

1/4 Cup Melted Butter

-----Filling----- 1 Package Caramels -- (14 oz. size)

5 Ounces Evaporated Milk

1 Cup Peanuts -- chopped

16 Ounces Cream Cheese

1/2 Cup Sugar

2 Eggs

1 Teaspoon Vanilla

3/4 Cup Semisweet Chocolate -- melted

Graham Cracker Crust

Combine graham cracker crumbs and melted butter. Press crumb mixture evenly on bottom and 1 inch up sides of a 9-inch springform pan. Bake at 350 for 6 to 8 minutes. Cool Combine caramels and milk in heavy saucepan. Cook over low heat until melted, stirring often. Pour over graham cracker crust. Sprinkle pecans evenly over caramel layer and set aside.

Beat cream cheese at high speed with electric mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs one at a time, beating well after each addition. Stir in vanilla and melted chocolate, beat until blended. Pour over pecan layer.

Bake at 350 for 30 mins. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature.

Cover and chill 8 hours.