Chocolate Turtle Cheesecake

1 (7-0z). package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 (9-inch) chocolate crumb piecrust
2 (3-oz.) packages cream cheese, softened
1/2 cup sour cream
1-1/4 cups milk
1 (3.9oz.) package chocolate instant pudding mix
1/2 cup fudge topping

• Place carmels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust.
  
• 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 carmel layer, covering evenly. Chill loosly covered, until set, about 15 minutes.
  
• Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosly covered, until ready to serve.