Chocolate Turtle Cheesecake

1 (14 ounce) bag caramels

1 (5 ounce) can evaporated milk

1 1/4 cup chopped pecans, divided

1 (9-inch) chocolate crumb piecrust

3 ounces cream cheese, softened

1/2 cup sour cream

1/4 cup milk

1 (3.9 ounce) box instant chocolate pudding mix 1/2 cup 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 chopped pecans. Pour into piecrust.

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