• Preheat oven to 350°F
• In saucepan over alow-medium heat, melt butter
• Crush chocolate wafers by placing them in a sealable plastic bag, and crushing with a rolling pin. Or crush by using a food processor.
• In large mixing bowl, mix together the chocolate wafer crumbs, and melted butter. (If using a food processor to crush wafers, mix melted butter in the food processor after the wafers have been crushed.)
• Press crumbs into a 9-inch springform pan
• Bake for 10 minutes
• Remove and allow to cool slightly
• Melt caramels and caramel topping in a medium-sized saucepan over a low heat
• Stir almost continuously
• Mix in ¼ Cup whipping cream
• Remove from heat and stir in crushed pecans
• Pour into springform pan and spread over chocolate crust
• Allow to cool. Then cover and chill for 1 hour

Topping

• Melt chocolate in small saucepan over a low to medium heat
• Remove from heat and then mix in ¼ Cup whipping cream
• Drizzle over top of the caramel and pecans
• Cover and chill again for another hour