Preheat oven to 350 degrees F (175 degrees C).

Crush vanilla wafers to make 2 cups of crumbs.

Melt butter.

Combine crushed vanilla wafers and melted butter for the crust.

Press the crumb mixture onto the bottom and up the sides of a 9-inch springform pan.

Bake the crust in the preheated oven for 10 minutes.

Cool the crust on a wire rack.

Combine vanilla caramels and evaporated milk in a saucepan.

Cook and stir the caramel mixture over low heat until smooth.

Pour the melted caramel over the cooled crust.

Sprinkle with chopped pecans (1 cup).

Chill the caramel-pecan layer while preparing the filling.

Soften cream cheese.

In a mixing bowl, beat cream cheese, sugar, and vanilla extract with an electric mixer until combined.

Add eggs to the cream cheese mixture.

Beat on low speed just until combined; avoid overbeating.

Melt semisweet chocolate pieces and let cool slightly.

Stir the melted chocolate into the cream cheese filling.

Pour the chocolate cream cheese filling over the caramel-pecan layer in the springform pan.

Bake in the preheated oven for 40 minutes, or until the center appears nearly set when shaken.

Cool the cheesecake in the pan on a wire rack for 15 minutes.

Loosen the crust from the sides of the pan.

Cool for an additional 30 minutes.

Remove the sides of the pan.

Cool the cheesecake completely.

Cover the cheesecake and chill for at least 4 hours before serving.

Let the cheesecake stand at room temperature for 20 minutes before serving.

Cut into wedges to serve.

Garnish each serving with whipped cream, pecans, melted chocolate, and caramel topping, if desired.