Mix chocolate wafer crumbs and melted butter and pat onto the bottom of a 10 inch springform pan; set aside.
Place unwrapped caramels and evaporated milk in a small microwaveable bowl and microwave at 50 percent power until melted or melt over simmering water on the stovetop.
Periodically stir until the caramels melt and blend with the milk.
When mixture begins to look like thick caramel and the milk is incorporated into the melted caramel, remove from heat.
Pour caramel on top of the reserved crust and immediately sprinkle with the toasted pecan pieces.
Preheat oven to 350 degrees.
Using a hand mixer, beat cream cheese in a large bowl until smooth.
Add sugar gradually and beat until fluffy, scraping down sides of bowl after each addition.
Add chocolate to mixture; blend until incorporated.
Pour mixture on top of caramel-pecan filling.
Set springform pan on an 18 inch square of heavy-duty aluminum foil;crimp foil sides up to prevent any moisture from seeping into crust.
Place pan in a hot water bath- I use the broiler pan from my oven, place the springform pan in it and fill with hot water to the depth of the filling-and bake for 45 minutes, or until cheesecake is set in the center.
Cool cheesecake to room temperature, about 2 hours, before refrigerating.
Do not remove from springform pan until completely chilled, at least 4 hours, or preferably overnight.
Loosen cheesecake from sides of pan with a sharp knife, remove from pan sides, and slice with a sharp knife, dipping blade in warm water and wiping it off between slices.
Garnish each slice with a dollop of sweetened whipped cream and a strawberry.
You can also get really fancy and drizzle some chocolate sauce over the serving plates before setting the piece of cheesecake on the plate!