Caramel Pecan Cheesecake

1 c. graham cracker crumbs
3/4 c. ground pecans
1/4 c. sugar
1/4 c. butter
12 oz. cream cheese, softened
1/2 c. caramel ice cream topping
3 eggs
2 Tbsp. milk
1/2 c. sour cream
1/4 c. caramel topping
pecan halves

Combine crumbs, pecans, sugar and melted butter. Press onto bottom and 1 1/2-inches up sides of 8-inch spring-form pan. Beat in large bowl 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 degrees form 40 to 45 minutes until center is set. Cool in pan 15 minutes. Combine sour cream and remaining caramel topping; spoon over cheesecake. Loosen sides of cheesecake from pan with spatula. Cool 30 minutes more; remove sides of pan.  Cool. Chill. Garnish with pecan halves before serving.

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