Preheat oven to 350 degrees Fahrenheit.

Cover bottom of an eight-inch springform pan with Gefen Parchment Paper. Combine crumbs and butter. Press firmly onto pan.

In a saucepan over low heat, melt caramels with milk until smooth. Add in chopped pecans if desired. Pour over crust.

In the bowl of an electric mixer, beat cream cheese, sugar, and vanilla until well blended. Add eggs one at a time. Mix just until combined.  Pour batter in pan.

Bake for one hour, until center is almost set. Let cool and refrigerate eight hours.

Top or drizzle with caramel cream and garnish with nuts if desired.