Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan. Bake at 350°F for 10 minutes if using a silver springform pan. (Bake at 325°F for 10 minutes if using a dark nonstick springform pan.)
Microwave caramels and milk in small microwavable bowl on HIGH 4 to 5 minutes or until melted, stirring every minute. Pour into crust; sprinkle with pecans.
Beat cream cheese and sugar with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in melted chocolate and vanilla; pour over pecans. Place pan on cookie sheet.
Bake at 350°F; for 45 minutes or until center is almost set if using a silver springform pan. (Bake at 325°F for 45 minutes or until center is almost set if using a dark nonstick springform pan.) Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.