Frank's Recipes! Chocolate Turtle Cheesecake 2

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Chocolate Turtle Cheesecake 2

1 Package of caramels (14 ounces).
1 Can of evaporated milk (5 ounces).
1 1/4 Cups of pecans, chopped and divided.
1 Chocolate crumb pie crust (9 inch).
1 Package of creamed cheese, softened. (3 ounces)
1/2 Cup of sour cream.
1 Package of chocolate instant pudding mix (3.9 ounces)
1/2 Cup of fudge topping.

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

Stir in 1 cup of the chopped pecans, mix, and pour into the piecrust.

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

Pour the pudding mixture over the carmel layer, covering evenly. Chill loosely covered until set about 15 to 30 minutes.

Drizzle the fudge topping over the pudding layer in a decorative pattern. Sprinkle the top of the cake with the remaining pecans and chill loosely covered until ready to serve.