Chocolate Turtle Cheesecake
1 (7 ounce) package caramels
1/4 cup evaporated milk
3/4 cup pecans, chopped, divided
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 (4 serving size) box instant chocolate pudding mix
1/2 cup fudge ice cream topping
In saucepan, combine caramels and evaporated milk. Cook over medium-low heat, stirring constantly, for 5 minutes, or until smooth. Stir in 1/2 cup nuts. Pour into crust. Place cream cheese, sour cream and milk into blender. Cover. Blend until smooth. Add pudding mix. Blend for 30 seconds. Pour over caramel layer, covering evenly. Chill, loosely covered, for 15 minutes, or until set. Drizzle with fudge topping in a decorative pattern. Sprinkle with remaining nuts. Chill, loosely covered, until set.