Crust:
1 1/2 cups chocolate cookie crumbs (if you can't find- use Oreos)
2 tablespoons sugar
1/4 cup melted butter
1/4 cup chopped pecans


Filling:
16 ounces cream cheese, softened
1 1/2 cups milk
1/4 cup firmly packed dark brown sugar
2 teaspoons vanilla
3.4 ounce package instant vanilla pudding and pie filling mix
1/4 cup chocolate fudge ice cream topping (not hot fudge)
1/2 cup pecan halves
1/3 cup caramel ice cream topping

      Combine all crust ingredients in a bowl and mix well.   Press evenly in bottom of ungreased 9" springform pan.  Chill while mixing filling.   Beat cream cheese until fluffy.   Gradually beat in milk till mixture is smooth.   Add brown sugar and vanilla; beat well.   Add pudding mix, beat at low speed for two minutes.  Pour over crust.   Drizzle with fudge topping; swirl into filling with tip of knife.   Arrange pecan halves over top of cheesecake.  Refrigerate at least three hours or until firm.   To serve, cut into wedges and drizzle each serving with the caramel topping.  

Serves 16
Recipe from Pillsbury Classic Cookbooks.