CHOCOLATE TURTLE CHEESECAKE

1 (7-ounce) package caramels, unwrapped
1/4 cup evaporated milk
3/4 cup chopped pecans, divided use
1 (9-inch) chocolate crumb piecrust
2 packages (3-ounces each) cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9-ounce) package chocolate instant pudding mix -
1/2 cup fudge topping

1. Place caramels and evaporated milk it a heavy saucepan. Heat on medium-low heat, stirring continually, until smooth about 5 minutes. Stir in 1/2 cup of the chopped pecans Pour into piecrust.

2. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.

3. Combine cream cheese, sour cream and milk in a blender Process until smooth. Add pudding mix; process for about 30 seconds longer.

4. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Refrigerate, loosely covered, until serving time.

TO MAKE AHEAD:
This is luscious cheesecake can be made 1 day ahead to step 3. Cover loose with plastic wrap and refrigerate. Add topping and decorate with pecans before serving.

Makes 1 (9-inch) cheesecake
From: Recipelink.com
Source: Easy Everyday Cooking Cards, International Masters Publishers, 1997