---------- Recipe via Meal-Master (tm) v8.03
  Categories: Cakes, Desserts
       Yield: 10 servings
       2 c  Vanilla Wafer Crumbs
       6 tb Margarine, Melted
      14 oz Carmels ( 1 bag)
       5 oz (1 cn) Evaporated Milk
       1 c  Chopped Pecans, Toasted
      16 oz Cream Cheese, Softened
     1/2 c  Sugar
       1 ts Vanilla
       2 ea Large Eggs
     1/2 c  Semi-sweet Chocolate Chips *
   *  Chocolate chips should be melted.
   ~------------------ Combine crumbs and margarine,
   press onto bottom and sides of 9-inch spring- form
   pan.  Bake at 350 degrees F., 10 minutes. In 1
   1/2-quart heavy saucepan, melt carmels with milk over
   low heat, stirring frequently, until smooth.  Pour
   over crust.  Top with pecans. Combine cream cheese,
   sugar and vanila, mixing at medium speed on electric
   mixer until well blended.  Add eggs, one at a time,
   mixing well after each addition.  Blend in chocolate,
   pour over pecans.  Bake at 350 degrees F., 40 minutes.
   Loosen cake from rim of pan; cool before removing rim
   of pan. Chill.  Garnish with whipped cream, additional
   chopped nuts and maraschino cherries, if desired.