Chocolate Caramel Cheesecake

• 1 (14-oz.) pkg. caramels
• 1 (5-oz.) can evaporated milk
• 1 cup chopped peanuts
• 16 oz. cream cheese
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup semi-sweet chocolate chips, melted
• Graham Cracker Crust (see below)

Instructions:
Prepare crust according to directions below; set aside. 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 350F for 30 minutes. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature. Cover and chill 8 hours.

Graham Cracker Crust:
Combine 1 1/4 cups graham cracker crumbs and 1/4 cup melted butter. Press crumb mixture evenly on bottom and 1 inch up sides of a 9-inch springform pan. Bake at 350F for 6 to 8 minutes. Cool.