1 (14 ounce) package caramels
1 (5 ounce) can evaporated milk
Graham Cracker Crust
1 cup chopped pecans, toasted
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often. Pour over Graham Cracker Crust in a 9-inch springform pan; sprinkle toasted pecans evenly over caramel layer and set aside.
Beat cream cheese at high speed of electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Melt chocolate chips. Stir in vanilla extract and chocolate; beat until blended. Spoon over pecan layer. Bake at 350 degrees F for 30 minutes.
Remove from oven, and run knife around edge of pan to release sides. Let cool to room temperature on a wire rack; cover and chill at least 8 hours. When ready to serve, remove cheesecake from pan; arrange pecan halves around top edge of cheesecake.