Chocolate Caramel-Pecan Topping

¾ cups milk chocolate chips
¼ cup sour cream
1 tablespoon dark brown sugar; firmly packed
3 tablespoons Pecan Valley Pecan Pieces
16 Pecan Valley Pecan Halves
10 caramels individually wrapped
2 tablespoons sour cream

1. In a small saucepan, melt chocolate chips over low heat, stirring constantly.
2. Remove from heat and stir in the ¼ cup sour cream and brown sugar. Stir in pecans.
3. Spread warm sour cream mixture over cheesecake.
4. Arrange pecan halves on top.
5. In a double boiler, melt caramels over boiling water. Stir in the 2 tbsp sour cream. Drizzle caramel mixture over cheesecake.
6. Chill until serving time.