1	bag	caramels, unwrapped (15 oz.)
1/2	cup	butter
6	oz.. can	evaporated milk
1	cup	chopped pecans
2	pkg.	cream cheese (8 oz. each)
1/2	cup	sugar
2	large	eggs
1	tsp.	vanilla
1		10-inch unbaked pie crust

In a small saucepan melt together caramels, butter, and evaporated milk.

Stir until smooth.

Place pecans in bottom of unbaked pie crust.

Top with all but 1 cup of caramel mixture and lightly spread over pecans.

Soften cream cheese with a mixer until fluffy. Add sugar, eggs and vanilla.

Pour batter over caramel and pecan layer.

Bake at 350 degrees F. until pie is set in the center, about 35 to 40 minutes.

Set aside to cool.

Top with reserved caramel and garnish with pecans in middle of pan.