1 (7 oz). pkg. caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 (9") chocolate crumb pie crust
2 (3 oz). pkg. cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9 oz.) pkg. chocolate instant pudding mix
1/2 cup fudge topping

Serves 12

Recipe from Easy Everyday Cooking
 

Place Caramels and evaporated milk in a heavy saucepan.  Heat over med. low heat, stirring continually, until smooth, about 5 min.  Stir in 1/2 cup chopped pecans.  Pour into pie crust.

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

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

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

Variation
Drizzle 1/4 cup caramel topping over the cheesecake instead of the fudge topping for a gooey sweet treat.