In mixing bowl, combine crumbs, pecans, sugar and melted butter. Pat onto bottom and 1-1/2 inches up the sides of an 8-inch spring form pan.
In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in the 1/2 cup caramel topping. Add eggs and milk; beat just until blended. Turn mixture into crust.
Bake in oven at 350° F for 40 or 45 minutes, until center is set. Cool in pan for 15 minutes.
Combine sour cream and remaining caramel topping; spoon over cheesecake. Loosen sides of cheesecake from pan with spatula. Cool 30 minutes more; remove sides of pan. Garnish with pecan halves before serving.