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

In a mixing bowl, combine crumbs, pecans, sugar, and melted butter. Pat onto bottom and 1 1/2 inches up sides of an 8 inch spring-form pan.

In a 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 to 45 minutes until center is set. Cool in pan 15 minutes.

Combine sour cream and remaining caramel topping; spoon over cheesecake. Loosen sides of cheesecake with butter knife. Cool 30 minutes more; remove sides of pan. Cool. Chill. Garnish with pecan halves before serving.