Chocolate Turtle Cheesecake


1 (7 oz) package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans – divided
1 chocolate crumb pie crust
2 (3 oz) packages cream cheese – softened
1/2 cup sour cream
1-1/4 cups milk
1 (3.9 oz) package instant chocolate pudding mix
1/2 cup fudge topping

Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low
heat, stirring constantly, about 5 minutes, until smooth. Stir in 1/2 cup chopped pecans. Pour into piecrust. Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top with remaining pecans. Chill, loosely covered, until serving time. Yield: 12 servings.