No-Bake Chocolate Turtle Cheesecake

Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, 5 minutes. Remove from heat.

Stir in 1/2 cup chopped pecans. Pour into pie crust.

Combine cream cheese, sour cream and milk in a blender. Blend until smooth. Add pudding mix and blend about 30 seconds longer. Pour evenly over caramel layer in crust.

Cover loosely and refrigerate until set, about 15 minutes.

Decoratively drizzle fudge topping on top. Garnish with remaining 1/4 cup pecans.