1-1/4 cups chocolate wafer crumbs
2 tablespoon sugar
1/4 cup butter, melted
1/4 cup chopped pecans
2 pkgs. (8 oz. each) cream cheese, softened
1-1/2 cups milk
1/4 cup firmly packed dark brown sugar
2 teaspoons vanilla
1 pkg. (3.4 oz..) instant vanilla pudding mix
1/4 cup chocolate fudge ice cream topping - not hot fudge
1/2 cup pecan halves
1/3 cup caramel ice cream topping
whipped cream, if desired
In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.
In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar and vanilla; beat until well blended. Add pudding mix; beat at low speed for 2 minutes. Pour mixture over crust in pan.
Drizzle with fudge topping; swirl into filling with tip of knife. Arrange pecan halves over top of cheesecake. Refrigerate at least 3 hours or until firm.
To serve, cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with caramel topping. Top each serving with whipped cream.