Praline Cheesecake

• 66 vanilla wafers, divided
• 1-1/4 cups sugar, divided
• 1/4 cup butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 tsp. vanilla
• 3 eggs
• 25 KRAFT Caramels
• 3 Tbsp. milk
• 1/2 cup chopped PLANTERS Pecans, toasted

1. Heat oven to 325F.
2. Reserve 16 wafers.
3. Finely crush remaining wafers; mix with 1/4 cup sugar and butter.
4. Press onto bottom of 9-inch springform pan.
5. Stand reserved wafers around edge, pressing gently into crust to secure.
6. Beat cream cheese and remaining sugar in large bowl with mixer until blended.
7. Add sour cream and vanilla; mix well.
8. Add eggs, 1 at a time, beating on low speed after each just until blended.
9. Pour over crust.
10. Bake 45 to 50 min.
11. or until center is almost set.
12. Run small knife around rim of pan to loosen cake; cool before removing rim.
13. Refrigerate cheesecake 4 hours.
14. Microwave caramels and milk in microwaveable bowl on HIGH 1 min.
15. or until caramels are completely melted, stirring every 30 sec.
16. Cool slightly.
17. Pour over cheesecake; top with nuts.

vanilla wafers, sugar, butter, philadelphia cream cheese, s, vanilla, eggs, caramels, milk, pecans

Taken from www.kraftrecipes.com/recipes/praline-cheesecake-90015.aspx (may not work)