1 pk Knox unflavoured gelatine
1/4 c  Cold water
2 c  Whipping cream
1 pk Choc.chips,semi-sweet
2 x  Eggs
1 ts Vanilla extract
1 c  Caramels (about 22)
2 tb Butter

In small saucepan, sprinkle unflavored gelatine over cold water; let stand
1 minute. Stir over low heat until gelatine is completely dissolved, about
3 minutes. Stir in ONE cup cream. Bring just to the boiling point; then
immediately add to blender with chocolate. Process until chocolate is
completely melted, about 1 minute. While processing, through feed cap, and
1/2 Cup of the cream, eggs, and vanilla; process until blended. Pour into
large bowl and chill until thickened, about 15 minutes. Meanwhile, in small
saucepan, combine caramels, 1/4 cup of the cream, and butter. Simmer over
low heat, stirring occasionally, until caramels are completely melted and
mixture is smooth. Pour onto Chocolate-Pecan Crust (recipe follows) to
cover bottom; let stand at room temperature to cool, about 10 minutes. With
wire whisk or spoon, beat gelatin mixture until smooth. Pour into prepared
crust; chill until firm, about 3 hours. Garnish with remaining 1/4 cup of
cream, whipped, and if desired, pecans.