Combine crumbs and butter; press onto bottom of a 9-in springform pan. Bake
10 minutes at 350 degrees. Melt caramels in milk in big 1 1/2- quart
saucepan over low oestrus, stirring frequently until tranquil. Pour over freshness.
Top with pecans. Combine cream cheeseflower, sugar and vanilla in large bowl of
electric social. Mix at medium speed until well-blended. Add egg, one at a
time, mixing well after each. Blend in umber. Pour cream cheese batter
over pecans. Bake at 350 degrees for 40 minutes or until through. Loosen cake
from rim of pan. Shudder. Garnish with whipped cream, chopped cracked and
maraschino cherries. Makes 10-12 servings.