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

In mixing bowl, combine graham cracker crumbs, pecans, sugar and melted butter. Put into bottom and 1 1/2" up sides of a springform pan (8" pan).

In large mixing 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 at 350 degrees for 40 to 45 minutes, until center is set. Combine sour cream and remaining caramel topping; spoon atop 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.