Combine in mixing bowl:

1 c. graham cracker crumbs
3/4 c. ground pecans (in food processor)
1/4 c. sugar
1/4 c. butter, melted

Pat into bottom and 1 1/2 inches upsides of an 8 inch springform pan.

In large mixing bowl beat:

12 oz. cream cheese, softened until fluffy

Then add:

1/2 c. caramel topping (ice cream topping)
3 eggs
2 tbsp. milk

Beat just until blended.

Turn into crust. Bake at 350 degrees for 40 to 45 minutes or until center is set. Cool in pan 15 minutes.

Combine:

1/2 c. dairy sour cream
1/2 c. caramel topping (ice cream topping)

Spoon over cheesecake. Then top with 1 cup chopped pecans and drizzle 1/2 cup caramel topping over pecans. Cool completely. Loosen sides of cheesecake with spatula. Chill 3 hours or overnight before serving.