Chocolate Pecan Cheesecake

Ingredients:

25 caramels

1/4 cup evaporated milk

3/4 cup chopped pecans, divided

1 chocolate crumb crust (9 ozs.)

2 packages (3 ozs. each) cream cheese, softened

1/2 cup sour cream

1 1/4 cups cold milk

1 package (3.9 ozs.) instant chocolate pudding mix

1/2 cup hot fudge sundae topping, warmed

Directions:

In a small saucepan, combine the caramels and evaporated milk. Cook and stir over medium heat until all caramels are melted and the mixture is smooth. Stir in 1/2 cup pecans and mix well. Pour into crust. Refrigerate for at least 15 minutes, while working on the next ingredients.

In a large bowl, combine the cream cheese and sour cream and beat until smooth.

In a small bowl, whisk cold milk and pudding mix for two minutes. Add this mixture to the large bowl and beat until well blended. Remove caramel mixture from refrigerator and pour the pudding mixture on top of this. Refrigerate again for at least 30 minutes. Just before serving, drizzle the hot fudge topping over the top and sprinkle with the remaining pecan pieces. Yields: 8 servings.