This is the last Cheesecake recipe I made....

CHOCOLATE CHEESE CAKE

1 (7 ounce pkg.) caramels.
1/4 cup evaporated milk.
3/4 cup chopped pecans divided.
1 (9-inch)chocolate crumb pie crust. (see note)
2 (3 ounce) pkg. cream cheese softened.
1/2 cup sour cream.
1 1/4 cup milk.
1 (3.9 ounce) pkg. chocolate instant pudding mix.
1/2 cup fudge topping.

Note: Create a homemade crust with chocolate sandwich cookies. Mix 1 1/2 cup cookie crumbs with 3 tbls. melted butter. Press into 9 inch pie plate. Bake at 350*F for 6 to 8 minutes...

1.) Place caramels and evaporated milk in heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 chopped 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 more...
3.) Pour pudding mixture over caramel layer, covering evenly. Chill loosely covered, until set, about 15 minutes...
4.) Drizzle fudge topping back and forth in a decorative pattern over pudding layer. Sprinkle top of cake with remaining pecans. Chill. loosely covered, until serving time....

This lucious cheesecaske may be made 1 day ahead through step 3. Cover loosely with plastic wrap and refrigerate. Add topping and decorate with pecans before serving...