Caramel Praline-Topped Cheesecake

• 1-1/2 cups crushed vanilla wafers (about 45 wafers)
• 1/4 cup sugar
• 1/4 cup butter, melted
• 16 whole vanilla wafers
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 25 caramels
• 2 tablespoons milk
• 1/2 cup chopped pecans, toasted

1. Preheat oven to 325u0b0. Mix crushed wafers and sugar; stir in melted butter. Press onto bottom of a greased 9-in. springform pan. Arrange vanilla wafers around sides of pan, rounded sides out, pressing gently into crust.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a
3. .
4. Bake until center is almost set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.
5. Remove rim from pan. In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans.
6. Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.

vanilla wafers, sugar, butter, vanilla wafers, cream cheese, sugar, sour cream, vanilla, eggs, caramels, milk, pecans

Taken from www.tasteofhome.com/recipes/caramel-praline-topped-cheesecake/ (may not work)