CRUST:

1 cup graham cracker crumbs
3/4 cup ground pecans
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted

Combine crumbs, ground pecans, sugar and melted butter. Pat onto bottom and up sides of an 8-inch spring-form pan.

FILLING:

1 1/2 (8 oz. ea.) pkgs. cream cheese, softened
1/2 cup caramel topping (Hershey's or Smucker's)
3 eggs
2 tbsp. milk

In large mixer, beat cream cheese until fluffy. Gradually beat in 1/2 cup caramel topping, add eggs and milk; beat just until blended. Turn mixture into crust.

Bake at 350°F for 40 to 45 minutes or until center is set. Cool in pan for 15 minutes.

TOPPING:

1/2 cup dairy sour cream
1/4 cup caramel topping
pecan halves, for garnish

Combine dairy sour cream and caramel topping, spoon atop cheesecake. Loosen sides of cheesecake from pan with spatula. Cool 30 minutes more.

Garnish with pecan halves before serving.

Serves 10 to 12.

Submitted by: Connie Dunn