Mixes, sugar, margarine and water in large bowl until well blended. Firmly press half of the crumb mixture 1-1/2 inches up side of 9-inch springform pan. Press remaining crumb mixture firmly onto bottom of pan, using bottom of a dry measuring cup.
Sprinkle 1 cup of the pecans onto bottom of crust.
Drizzle with 3/4 cup of the caramel topping.
Pour milk into large bowl.
Add Filling
Mixes. Beat with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon into crust.
Refrigerate at least 1 hour or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan.
Sprinkle with remaining 1 cup pecans and drizzle with remaining 3/4 cup caramel topping just before serving. Store leftover cheesecake in refrigerator.
