Step 1
Heat oven to 325 degrees F.
Step 2
Mix cookie crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
Step 3
Microwave caramels and milk in a microwaveable bowl on high for 3 minutes or until caramels are completely melted and mixture is well blended stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.
Step 4
Beat cream cheese sugar and vanilla with mixer until blended. Add eggs 1 at a time mixing on low speed after each just until blended. Pour over caramel layer in crust.
Step 5
Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Step 6
Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate; drizzle over cheesecake.