Christy Hartin's Chocolate Caramel Cheesecake

Chocolate Caramel Cheesecake
***Graham Crust***
2 cups graham crackers
1/3 cup sugar
1/2 cup butter, melted

***Caramel Filling***
30 caramels
3 tablespoons milk
3/4 cup chopped pecans

***Cheesecake Filling***
1 cup chocolate chips, melted and cooled
3 packages cream cheese, softened
1 teaspoon vanilla
3/4 cup sugar
3 eggs

For Graham Crust: Mix all ingredients and press onto bottom and 1-inch up sides of a 9- or 10-inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
For Caramel Filling: Melt caramels with milk in small saucepan or in microwave. Stir until smooth, stir in pecans.
For Cheesecake Filling: Beat cream cheese at high speed until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well to incorporate. Stir in melted, cooled chocolate and vanilla. Beat until well blended.

Bake at 350 for 40-50 minutes or until center is almost set. Cool. Refrigerate at least 3 hours. Garnish with whipped cream; drizzle with caramel and chocolate, if desired.