1 c. pecan pieces
1 (9 inch) unbaked pastry shell
1 (6 oz.) pkg. semi sweet chocolate pieces
1/2 c. caramel ice cream topping
1 (8 oz.) cream cheese, softened
1/2 pt. (8 oz.) 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 a medium bowl beat cream cheese, sour cream, sugar and vanilla until smooth. Add eggs, beating on low speed, just until combined. Pour over caramel topping in crust. Bake in a 300 degree oven about 45 minutes or until center appears firm. Chill covered for at least 1 hour before serving.