Philadelphia Caramel-Pecan Cheesecake

• 1 1/2 cups graham wafer crumbs
• 1 cup pecans, chopped
• 1/4 cup non-hydrogenated margarine, melted
• 4 (250 g) packages Philadelphia Cream Cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 3 tablespoons flour
• 1 tablespoon vanilla
• 4 eggs
• 1/4 cup caramel ice cream topping

1. Heat oven to 325u0b0F Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 1/2 cup nuts, and margarine; press onto bottom of pan. Refrigerate until ready to use.
2. Beat cream cheese and sugar in large bowl, with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
3. Bake 45 minutes or unti center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Drizzle with caramel topping; sprinkle with remaining nuts. Let stand until topping is firm.
4. Prep time does not include refrigeration time.

graham wafer crumbs, pecans, margarine, cream cheese, sugar, sour cream, flour, vanilla, eggs, caramel ice cream topping

Taken from www.food.com/recipe/philadelphia-caramel-pecan-cheesecake-336141 (may not work)