Combine the crumbs and butter in a 9-inch springform pan until well mixed. Press onto the bottom and 1 ¼ inches up the side of the pan. Bake for 10 minutes.
Microwave caramels and milk in a large microwavable bowl for 1 ½ minutes on high. Stir; microwave 1 minute longer. Stir until the caramels are completely melted and smooth. Pour into the crust and top with the pecans.
Beat the cream cheese, sugar and vanilla until well blended. Add the eggs, beat well. Mix in the chocolate and pour this mixture over the pecans in the pan. Bake for 40 minutes or until firm. Cool on a wire rack. Cover and refrigerate overnight. Garnish with whipped topping and shaved chocolate, if desired. 12 Servings.
Source: Best Loved Chocolate Recipes, Publications International, Ltd., 1997