Preheat oven to 350 degrees F.

Combine crumbs and butter together and press into the bottom and up the sides of a 9" springform pan. Bake for 10 minutes. Set aside.

In a heavy bottomed saucepan or double boiler, melt caramels with evaporated milk. Stir frequently, until smooth. Pour the caramel sauce over the crust and top with the pecans. Set aside.

Using a hand mixer beat the cream cheese, sugar and vanilla and beat at medium speed until well blended. Add eggs, one at a time, mixing well after each one.

Melt chocolate chips in 15 second intervals in the microwave until completely melted. Blend into the cream cheese mixture. Pour over nuts. Bake for 40 minutes. Cool on a cooling rack. Chill in the fridge for at least two hours before serving. Store leftovers in the fridge.