1 c. crushed graham crackers
3/4 c. ground pecans
1/4 c. sugar
1/4 c. butter
4 (3 oz.) pkg. softened cream cheese
3/4 c. caramel topping
3 eggs
2 tbsp. milk
1/2 c. dairy sour cream
Pecan halves

Combine crackers, pecans, sugar, and butter. Pat onto bottom and 1 1/2 inches up side of an 8 inch springform pan.

In a large bowl, beat cream cheese until fluffy. Gradually beat in 1/2 cup of caramel topping. Add eggs and milk; beat just until blended. Turn into crust. Bake in 350 degree oven 40 to 45 minutes. Combine sour cream and remaining caramel topping. Spoon over cheese cake. Loosen sides of cake from pan. Cool 30 minutes; remove sides of pan. Cool. Chill and garnish with pecan halves.

Serves 12.