Chocolate Caramel Pecan Cheesecake

(Recipe adapted from CheesecakeRecipes.net)

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Crust:

2 cups crushed vanilla wafers
6 tablespoons melted margarine or butter

Cheesecake:

14-ounce bag caramels
5-ounce evaporated milk
1 cup chopped pecans (toasted)
16 ounces cream cheese (softened)
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semi-sweet chocolate pieces

To make the crust, combine the crushed vanilla wafers and margarine/butter; press onto bottom of 9-inch springform pan. Bake at 350 F for 10 minutes.