Turtle Cheesecake Bars

Preheat oven to 300 degrees.
Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.

Crust:
3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt

In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan. Bake crust for 20 minutes.

Chocolate Layer:
1 cup semi-sweet chocolate chips

After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.

Cheesecake Filling:
24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs

Cream together cream cheese, yogurt or sour cream, sugar and vanilla. Beat in eggs, one at a time. Pour filling over chocolate chips and return to oven; bake for 50 minutes.

Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.

Toppings:
1 cup coarsely chopped pecans, toasted (10 minutes at 350 degrees)
1 11-oz bag caramel candy, unwrapped (place in a microwave safe bowl, along with 4 tablespoons milk. Microwave in 30 second intervals until caramels have melted and sauce is smooth.)
1 cup semi-sweet chocolate chips (Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.)
6 tablespoons milk, divided

When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then with nuts, then caramel, then chocolate. Allow chocolate to set before serving.