Chocolate Turtle Cheesecake

I found several recipes for chocolate turtle cheesecake here, but this one has a few different ingredients, so I'm posting it. It comes from Kraft Foods. NOTE: There is an additional 4 hours needed for refrigerating the cheesecake after it is cooked.

• Ready In: 1 hr 5 mins
• Serves: 16

Ingredients

• 1 1⁄2 cups  crushed  vanilla wafers (about 50)
• 3⁄4 cup  chopped pecans, divided
• 1⁄4 cup butter, melted
• 32  Kraft caramels
• 3  tablespoons milk
• 32  ounces cream cheese, softened (4 packages)
• 1  cup sugar
• 1  cup sour cream
• 4  eggs
• 8  ounces  semisweet chocolate, divided (8 squares)

Directions

1. Heat oven to 300°.
2. Mix wafer crumbs, 1/2 cup nuts, and butter; press onto bottom of 13x9-inch baking dish. Microwave caramels and milk in microwaveable bowl on medium (50%) 4 to 5 minutes or until caramels are melted and mixture is well blended, stirring every 2 minutes. Pour over crust; spread to within 1 inch of edge. Cool.
3. Beat cream cheese and sugar in larage bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
4. Bake 45 to 50 minutes or until center is almost set. Cool, and refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.
5. (Note: You can save 60 calories and 8 grams of fat per serving by preparing with neufchatel cream cheese and reducted fat or light sour cream.).