1. Combine crumbs and putter and press into 9-inch springform pan. Bake at 350* for 10 minutes.
2. Melt caramels in milk over low heat, stirring frequently until smooth. Pour over crust. Top with pecans.
3. Combine cream cheese, sugar, and vanilla. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each.
4. Blend in chocolate. Pour over pecans. Bake at 350* for 40 minutes.
5. Loosen cake from pan and chill. Garnish with chopped nuts, whipped cream, and maraschino cherries, if desired.
