Chocolate Turtle Cheesecake

1-1/2 cups crushed Vanilla Wafers (about 50)

3/4 cup Chopped Pecans, divided

1/4 cup (1/2 stick) butter, melted

32 Caramels

3 Tbsp. milk

4 pkg. (8 oz each) Cream Cheese, softened

1 cup sugar

1 cup Sour Cream

4 eggs

1 pkg. (8 squares) Semi-Sweet Chocolate, divided

Preheat oven to 325ºF. Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.

Beat Cream cheese and sugar 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.
Bake 45 to 50 min. or until center is almost set. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.