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. sour cream
1/4 c. caramel topping

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 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 on top of 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 to 12 servings.