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Chocolate Turtle Cheesecake

7 ounces caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
6 ounces cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 small packag chocolate instant pudding mix
1/2 cup fudge topping

1 1/2 cups chocolate sandwich cookie crumbs
3 tablespoons butter, melted

Mix cookie crumbs with butter. Press into a 9" pie plate. Bake at
350 degrees for 6-8 minutes.

Place caramels and evaporated milk in a heavy saucepan. Heat over
med-low heat, stirring continually, until smooth, about 5 minutes.
Stir in 1/2 cup pecans. Pour into prepared pie crust.

Combine cream cheese, sour cream and milk in a blender. Process
until smooth. Add pudding mix; process for about 30 secs. longer.
Pour pudding mixture over caramel layer, covering evenly. Chill,
loosely covered, until set, about 15 minutes. Drizzle fudge topping
over pudding layer in a decorative pattern. Sprinkle top of cake
with remaining pecans. Chill, loosely covered until serving time.

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