1 c. pecan pieces
1 (9") unbaked pastry shell
1 c. (16 oz.) pkg. semi-sweet chocolate pieces
1/2 c. caramel ice cream topping
1 (8 oz.) pkg. cream cheese
1 (8 oz.) sour cream
1/2 c. sugar
1 tsp. vanilla
3 eggs

Sprinkle pecans evenly in unbaked pastry shell and sprinkle with chocolate pieces and drizzle caramel topping.

In a medium bowl beat cream cheese and sour cream, sugar and vanilla until smooth. Add eggs, beating on low speed until just combined. Pour into crust. Bake 45 minutes at 350 degrees or until set. Cool. Chill.