VARIATION Drizzle 1/4 cup caramel topping over the cheesecake instead of the fudge topping for a gooey sweet treat. * Nuts are easier to chop when they are warm. Heat in the microwave on HIGH for 2 minutes or in a 325 degree Fahrenheit oven for about 5 minutes. * Looking for a quick way to drizzle the fudge topping? Put it in a resealable plastic bag, snip off a corner of the bag, then pipe the topping over the pudding layer. PREPARATION TIME: 30 minutes COOKING TIME: 5 Minutes PERFECT PARTNER: Hot Mint Tea

1 7-ounce package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 9-inch chocolate crumb pie crust
2 3-ounce packages cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 3.9-ounce package chocolate instant pudding mix
1/2 cup fudge topping

1 7-ounce package caramels 1/4 cup evaporated milk 3/4 cup chopped pecans, divided 1 9-inch chocolate crumb pie crust 2 3-ounce packages cream cheese, softened 1/2 cup sour cream 1 1/4 cups milk 1 3.9-ounce package chocolate instant pudding mix 1/2 cup fudge topping

MAKE AHEAD

This luscious cheesecake may be made 1 day ahead through step 3. Cover loosely with plastic wrap and refrigerate. Add topping and decorate with pecans before serving.

1. Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust.

2. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer.

3. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.

4. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.