Chocolate Turtle Cheesecake
1 (7-ounce) package soft caramels - about 20 candies
1/4 cup evaporated milk
3/4 cup chopped pecans - divided use
1 (9-inch) chocolate crumb pie crust**
2 (3-ounce) packages 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
Place caramels and evaporated milk in a saucepan. Melt over low heat, stirring constantly until smooth for about five minutes. 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 seconds more. Pour pudding mixture over caramel layer. Chill about 15 minutes. Drizzle fudge topping over pudding layer and sprinkle with remaining 1/4 cup pecans. Chill for 1 to 2 hours before serving. Makes 6 to 8 servings.
** To make the crust, combine 3 tablespoons melted butter and 1 1/2 cups chocolate cookie crumbs (Oreos work fine). Press into a 9" pie plate and bake for 6-8 minutes at 350°. Cool before filling.