Chocolate Turtle Cheesecake


Ingredients:


1 ( 7-ounce ) package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 ( 9-inch ) chocolate crumb piecrust
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



1. Place caramels and evaporated milk
in a heavy saucepan.
Heat over medium-low heat,
stirring continually, until smooth,
about 5 minutes. Stir in pecans.
Pour into piecrust.


2. Combine cream cheese, sour cream
and milk in a blender. Process until
smooth. Add pudding mix; process
for about 30 seconds longer.


3. Pour pudding mixture over caramel
layer, covering evenly. Chill, loosely covered,
until set, about 15 minutes.


4. Drizzle fudge topping over pudding
layer in a decorative pattern.
Sprinkle top of cake with remaining pecans.
Chill loosely covered, until serving time.

Variation

Drizzle 1/4 cup caramel topping
over the cheesecake instead of the
fudge topping for a gooey sweet treat.