Chocolate Turtle Cheesecake
7-ounces package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
9-inch chocolate crumb piecrust
2 3-ounce packages cream cheese softened
1/2 sour cream
1 1/4 cups milk
1 3.9 ounce package chocolate instant pudding
1/2 cup fudge topping
Melt caramels and evaporated milk in heavy saucepan or in microwave. Stir in 1/2 cups pecans. Pour into prepared piecrust.
Combine cream cheese, sour cream and milk in blender. Blend until smooth. Add pudding mix and process about 30 seconds longer.
Pour mixture over caramel layer, covering evenly. Chill. Cover loosely.
Drizzle fudge topping over pudding layer. Sprinkle with remaining pecans. Cover until serving time.
Can be made 1 day ahead. Add topping and nuts before serving. Serves 10-12
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