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Heat caramels and evaporated milk over medium-low heat until smooth. Stir in 1/2 cup pecans and pour into pie crust. Combine cream cheese, sour cream and milk until smooth. Add pudding mix and stir for 30 seconds. Pour over caramel layer. Chill loosely covered until set. Just before serving, drizzle fudge topping over cheesecake and sprinkle with remaining pecans.
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