Chocolate Turtle Cheesecake

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1 (7-oz) package caramels
1/4 cup evaporated milk
3/4 c. chopped pecans, divided
1 chocolate crumb pie crust
2 (3-oz.) package cream cheese, softened
1/2 c. sour cream
1 1/4 c. milk
1 sm. pkg. chocolate instant pudding mix
1/2 c. fudge topping
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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. Combine cream cheese, sour cream and milk in a 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 pattern. Sprinkle top of cake with remaining patter. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.