Microwave caramels and milk in small bowl on high for 2
minutes or until smooth stirring every minute. Stir in pecans,
pour into graham cracker crust and refrigerate 10 minutes. Mix
cream cheese, sugar, vanilla with electric mixer on medium
speed until blended, then add eggs and mix well. Pour over
caramels. Bake at 350 degrees for 35 to 40 minutes or until
middle sets. Cool for 3 hours before serving.