To make crust: mix 1-1/2 cups cookie crumbs with 3 tablespoons melted butter. Press into 9 inch pie plate. Bake at 350 degrees for 6 to 8 minutes.
To make cheesecake: 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 in piecrust.
Combine cream cheese, sour cream and milk in blender. Process until smooth. Add pudding mix, process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes. Drizzle fudge topping over pudding layer in a decorative patter. Sprinkle top of cake with remaining pecans. Chill (loosely covered) until serving time.
Some cooking hints and tricks: Don't ask me why, but nuts are easier to chop when warm. Heat in the microwave on high for 2 minutes or in a 325 degree oven for about 5 minutes. Drizzle 1/4 cup caramel topping over the cheesecake instead of the fudge if you prefer.
Chocolate Crumb Piecrust:
Ingredients for cheesecake:
