Caramel Cheesecake

• 1 1/2 c. (1 pkg.) graham cracker crumbs
• 1 stick melted butter
• 1/2 bag caramels
• 7 oz. Eagle Brand milk
• 1/2 c. finely chopped pecans
• 3 (8 oz.) pkg. cream cheese
• 1 1/2 tsp. vanilla
• 1 1/3 c. sugar
• 4 eggs
• 1 c. smooth sour cream

1. Preheat oven to 350u0b0.
2. Butter large spring-form pan.
3. Mix graham cracker crumbs with 1/3 cup sugar and melted butter. Press into pan, making a little "lip" so caramel does not stick. In a small pan, melt caramels with Eagle Brand milk on low heat, stirring constantly.
4. Pour over crust.
5. Sprinkle with pecans.
6. In large bowl, combine cream cheese, vanilla, 1 cup sugar and eggs. Beat until smooth.
7. Pour over caramel/pecan layer.
8. Bake at 350u0b0 for about 50 minutes.
9. (Place foil under cake to catch any butter which may leak.)
10. Take cake out and turn oven off.
11. Spread sour cream over cake and return to oven.
12. Oven remains off! Cool and refrigerate.
13. Let sit out 1/2 hour before slicing and serving. Very rich!!

graham cracker crumbs, butter, caramels, milk, pecans, cream cheese, vanilla, sugar, eggs, smooth sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797976 (may not work)