Pecan Caramel Cheesecake

2 boxes real cheesecake dessert mix, Jello-No Bake¾ c butter, melted
¼ c granulated sugar
2 T water
2 ½ c milk
1 c butterscotch caramel sauce
1 c pecans, toasted and chopped
½ c brown sugar, packed

Line bottom of 9 inch diameter springform pan with wax paper.

Mix 2 packages of crust, melted butter, sugar and water in large bowl until well blended.
Reserve 1 c of crumb mixture for topping.
Press remaining crumb mixture onto bottom of prepared pan (not up sides)

Combine 2 packages of cheesecake filling and milk in a large bowl.
Beat for 3 min., or until smooth and thick.
fold ½ c of caramel sauce into cheesecake mixture.
Pour mixture into crust-lined springfrom pan.

Mix reserved crumb mixture with ¼ c caramel sauce, pecans, & brown sugar.
Sprinkle atop cheesecake

Refrigerate cake at least 5 hrs, or until set.
Run warm knife around pan sides to loosen cake; remove pan sides.
Transfer cake to serving platter and drizzle with remaining ¼ c of caramel sauce.