Chocolate Turtle Cheesecake

This is my favorite recipe for cheesecake! Chocolate AND cheesecake. MMM!
Crust:
2 C. vanilla wafer crumbs or graham cracker crumbs
6 Tbsp. butter or margarine, melted

Caramel:
1-14 oz. bag Kraft caramels
1-5 oz. can evaporated milk
1 C. chopped pecans, toasted
(I've also used 3/4 a jar of Mrs. Richardson's caramel ice cream topping in place of the caramels and milk)

Cake:
3-8 oz. pkgs. cream cheese, softened
1/2 C. granulated sugar
2 tsp. vanilla
3 eggs
1/2 C. semi-sweet chocolate pieces, melted

Combine crumbs and margarine: press into bottom of deep 9" pie or springform pan, or use 2 smaller pans. Bake at 350 degrees for 10 min.
Melt caramel with milk in a heavy saucepan over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans.
Combine cream cheese, sugar, and vanilla; mixing at medium speed with mixer until smooth and well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans.
Bake at 350 degrees for 40 minutes. Loosen cake from rim of pan by running a knife around the edge. Cool before removing from pan. Chill. Garnish with whipped cream. Yum!
Note: The caramel will run up the side of the cake as it bakes. It just adds to the yumminess.