Chocolate Turtle Cheesecake
1 pkg. (7-ounce) caramels
¼ cup evaporated milk
¾ cups chopped pecans, divided
1 (9-inch) chocolate crumb piecrust
2 (3-ounce) pkgs. cream cheese, softened
½ cup sour cream
1 ¼ cup milk
1 (3.9-ounce) pkg. chocolate instant pudding mix
½ cup fudge topping
Place caramels and evaporated milk in saucepan, heat over medium heat,
stirring continually, until smooth. Stir in ½ 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 seconds
longer. Pour pudding mixture over caramel layer, covering evenly.
Chill, loosely covered, about 15 minutes. Drizzle fudge topping over
pudding layer in a decorative patter. Sprinkle top of cake with remaining
pecans. Chill, loosely covered, until ready to serve.