1 c. pecan pieces
1 (9 inch) unbaked pastry shell
1 (6 oz.) semi-sweet chocolate pieces (1 c.)
1/2 c. caramel ice cream topping
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) carton dairy sour cream
1/2 c. sugar
1 tsp. vanilla
3 eggs
Unsweetened cocoa powder (optional)

Sprinkle pecans evenly in unbaked pastry shell; sprinkle with chocolate pieces and drizzle with caramel topping. Set aside.

In a medium mixing bowl beat cream cheese, sour cream, sugar and vanilla until smooth. Add eggs, beating on low speed of an electric mixer just until combined. Pour over caramel topping in crust. Bake in a 350 degree oven for 45 minutes or until center appears set. Cool. Chill, covered for at least one hour before serving. Sift cocoa powder lightly over pie, if desired. 8-10 servings.