1 c. graham cracker crumbs
3/4 c. ground pecans
1/4 c. sugar
1/4 c. butter
12 oz. cream cheese, softened
1/2 c. caramel topping
3 eggs
2 tbsp. milk
1/2 c. dairy sour cream
1/4 c. caramel topping
Pecan halves

In mixing bowl combine graham cracker crumbs, pecans, sugar and melted butter. Pat onto bottom and 1 1/2 inches up sides of an 8 inch springform pan.

In large mixer bowl beat cream cheese until fluffy. Gradually beat in the 1/2 cup caramel topping. Add eggs and milk; beat just until blended. Turn mixture into crust. Bake in 350 degree oven for 40-45 minutes until center is set. Cool in pan 15 minutes.

Combine sour cream and remaining caramel topping; spoon atop cheesecake. Loosen sides of cheesecake from pan with spatula. Cool 30 minutes more; remove sides of pan. Cool. Chill. Garnish with pecan halves before serving. Makes 10-12 servings.