Caramel Praline Cheesecake

1 ¼ cups graham crumbs

¼ cup melted butter

34 caramels

3 tbsp milk

1 cup chopped pecans

3 pkg cream cheese, softened

¾ cup granulated sugar

1 tsp vanilla

3 eggs

1. Cover bottom of 9 inch springform pan with parchment paper.  Combine crumbs and butter; press firmly onto bottom of prepared pan.
2. Melt caramels with milk in saucepan on low, stirring until smooth.  Stir in pecans.  Pour over crust.
3. Beat cream cheese, sugar and vanilla on medium until well blended.  Add eggs one at a time; mix just until blended.  Pour batter over caramel mixture.
4. Bake at 350 F for 45 to 0 minutes or until centre is almost set.  Cool completely.  Chill 4 hours or overnight.  If desired, drizzle with caramel sauce and top with a few pecans.