Combine crumbs with the butter. Press onto the bottom and halfway up sides of 9-inch springform pan. Pour caramel sauce over crust and top with pecans.
Beat cream cheese until fluffy. Gradually beat in Eagle Brand, eggs and vanilla; pour over crust.
Bake in preheated 325F oven 45-50 minutes or until center slightly jiggles when pan is lightly shaken. Cool and chill 4 hours or overnight.
With each piece served, drizzle lightly with caramel sauce and serve with a few chopped pecans on top.