Step 1

Heat oven to 325°F.

Step 2

Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.

Step 3

Microwave caramels and milk in small microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring every 30 sec. Stir in nuts. Pour half the caramel mixture into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.

Step 4

Beat cream cheese, sugar and vanilla in large bowl 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 min. to 1 hour 10 min. 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 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.