Chocolate Turtle Cheesecake

1-1/2 cups toasted finely chopped pecans 2 tbsps butter, melted 3/4 cup plus 5 tbsp sugar divided 32 caramels, chopped 3 tbsp milk 3 x 250 gram boxes cream cheese softened 3 eggs 8 oz semi sweet chocolate, melted cooled slightly 1/2 cup pecan halves

Preheat oven to 350. Cover bottom of 9" springform pan with parchment paper. Combine chopped pecans, the butter and 2 tbsps of the sugar; press firmly onto the bottom of the prepared pan. Microwave caramels and milk in bowl until carmels are completely melted, stirring ocassionally. Spread over crust to within 1" of edge. Beat cream cheese and 3/4 cup of sugar in large bowl with mixer until well blended. Add eggs, 1 at a time mixing on low speed after each addition just until blended. Stir in melted chocolate; pour over cooled caramel layer. Bake 45 to 50 min or until centre is almost set. Run knife around rim of pan to loosedn cake; cool completely. Refrigerate 3 hours or overnight. Meanwhile, cook pecan halves with remaining 3 tbps sugar in small nonstick skillet on medium heat until sugar is completely melted and pecans are evenly coated, stirring constantly. Spread into single layer on parchment paper; cool completely. Sprinkled over cheesecake just before serving.

Debbie made this cheesecake for one of our family get togethers.....it was delicious.........and oh so decadent.