Chocolate Turtle Cheesecake

Place the caramels and evaporated milk in a heavy saucepan. Heat over medium low heat, stirring continually until smooth, about 5 minutes. Stir in 1/2 cup of chopped pecans. Pour into pie crust. Combine the cream cheese, sour cream, and milk in a blender. Process until smooth. Add the pudding mix, process for about 30 seconds longer. Pour the pudding mixture over caramel layer, covering evenly. Chill, loosely covered until set, about 15 minutes. drizzle the fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill loosely covered, until serving time.
Serves 12

Chocolate Turtle Cheesecake 2

2 cups of vanilla wafer crumbs
6 tablespoons of margarine (melted)
One 14 ounce bag of caramels
One 5 ounce can of evaporated milk
1 cup of chopped pecans, toasted
Two 8 ounce packages of Philadelphia brand cream cheese (softened)
1/2 cup of  sugar
1 teaspoon of vanilla
2 eggs
1/2 cup of  semi-sweet chocolate pieces, melted

Combine crumbs and margarine; press onto bottom and sides of 9 inch springform pan. Bake at 350ºF. 10 minutes. In 1 1/2 quart heavy saucepan melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. To with pecans. Combine cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate. Pour over pecans. Bake at 350ºF. 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and cherries if desired.