Heat oven to 350 deg. F. Combine crumbs and margarine in 23 cm springform pan until well mixed. Press onto bottom and 3 cm up sides of pan. Bake for 10 minutes. Microwave caramels and evaporated milk in large microwavable bowl on HIGH 1.5 minutes. Stir; microwave 1 minute longer. Stir until caramels are completely melted and smooth. Pour into crust. Top with pecans. Beat cream cheese, sugar and vanilla until well blended. Add eggs, beat well. Mix in chocolate; pour over pecans. Bake for 40 minutes or until firm. Cool on wire rack. Cover; refrigerate. Garnish as desired. Makes dozen to 16 servings. Recipe By : D Keith Higgs <dhiggs@magnus. acs. ohio-state. edu>