Combine crumbs and butter and press onto bottom of a 9-inch springform pan.
Bake 10 minutes at 350 degrees.
Melt caramels in milk in heavy 1 1/2 quart saucepan over low heat, stirring frequently until smooth.
Pour over crust.
Top with pecans.
Combine cream cheese, sugar and vanilla.
Mix at medium speed with electric mixer until well-blended.
Add eggs, one at a time, mixing well after each.
Blend in chocolate.
Pour over pecans.
Bake at 350 degrees for 40 minutes.
Loosen cake from rim of pan.
Chill. Garnish.