Turtle  Cheesecake

2 cups chocolate wafer crumbs
¼ cup sugar
3 (8 oz) packages cream cheese, softened
1 ¼ cups sugar
4 eggs
1 ( 8 oz) carton sour cream
1 T vanilla
¼ cup butter
1 cup semisweet chocolate chips
1 (12 oz) jar caramel topping
1 cup chopped pecans

Combine first 3 ingredients; stir well.  Firmly press mixture in bottom and 1 inch up sides of a lightly greased 9-inch springform pan.  Bake at 325 for 10 minutes.  Cool in pan on a wire rack.
Beat cream cheese at medium speed with an electric mixer until creamy; gradually add
1 ¼ cups sugar, beating well.  Add eggs, one at a time, beating after each addition and scraping sides and bottom as needed.  Stir in sour cream and vanilla.  Pour batter into prepared crust. 
Bake at 325 for 1 hour and 5 minutes.  Center will not be completely set.)  Turn oven off, and partially open oven door; leave cake in oven 1 hour.  Cool completely on a wire rack; cover and chill at least 8 hours.  Carefully remove sides of pan; transfer cheesecake to a serving plate.
Melt ¼ cup butter in a small heavy saucepan; add chocolate chips.  Stir over low heat just until chocolate melts and mixture blends.  Spread warm chocolate mixture over cheesecake; chill 15 minutes.
Combine caramel topping and pecans in a small saucepan.  Bring to a boil, stirring constantly, over medium heat; boil 2 minutes.  Remove from heat, and cool 5 minutes.  Spread over chocolate; cool completely.  Serve immediately or cover and chill.  Let stand at room temperature at least 30 minutes before serving.  Yield:  10 servings.