Pecan Caramel Cheesecake

• 1 box Nilla Wafers
• 1/3 cups Melted Butter Or Margarine
• 1-1/3 cup Sugar, Divided
• 2 blocks Regular Cream Cheese
• 1 block Light Cream Cheese
• 1/2 cups Low Fat Sour Cream
• 1 teaspoon Vanilla
• 3 whole Eggs
• 2/3 cups Roughly Chopped Pecans, Lightly Toasted
• 1 bottle Caramel Sauce (the Thicker The Better)

1. Preheat oven to 300
2. - Set aside 20 Nilla Wafers
3. - In food processor crush the rest of Nilla Wafers, with melted butter and 1/3 cup of sugar.
4. - press the crushed wafer mix into the bottom of a springform pan
5. -place the 20 Nilla wafers around the edge of the pan pressing lightly into the crust (to form the sides of your pie crust)
6. -In separate bowl, beat cream cheeses and 1 cup sugar on medium speed
7. -add sour cream and vanilla
8. -On low speed, add eggs one egg at a time, making sure each egg is incorporated
9. -Pour into pan
10. Bake for 45 minutes or until middle is almost set. Run small knife around the edge. After the cheesecake is completely cool, sprinkle pecans on top and pour caramel on top of that.

nilla wafers, butter, sugar, cream cheese, cream cheese, low fat sour cream, vanilla, eggs, pecans, caramel sauce

Taken from tastykitchen.com/recipes/desserts/pecan-caramel-cheesecake/ (may not work)