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

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

In medium mixing bowl beat cream cheese, sour cream, sugar and vanilla until smooth. Add eggs, beating on low speed of electric mixer just until combined. Pour over caramel topping in crust. Bake in 350 degree oven about 45 minutes or until center appears set. Cool. Chill, covered at least 1 hour before serving. 8 to 10 servings.