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.

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